Lemon Ginger Thyme Bundt Cake

I’ve been making a list in my head of all the “summer” things I still need/want to do. The list is long. The summer is rapidly coming to a close. I can tell because all the school supplies are in the stores, Halloween is a prevalent topic on Pinterest and I am having a hard time finding warm enough weather to don my bathing suit.This weather might not bode well for our next camping trip in a couple of days. It’s still too chilly for my taste. Although, as long as the rain holds off I suppose I’m ok with it. (and we’re fancy camping this weekend with electricity and running water so we can use our tiny space heater in the tent.) We’ll be spending our weekend mostly eating and drinking with the friends we’re camping with so how bad can it be. I’ll put on a sweatshirt and suck it up.I sometimes take a Bundt cake with us when we camp. They tend to hold up well to travel and usually aren’t covered in a melt-y icing. I am sharing this dense and lemon-y Bundt with you today because it seems like a summer thing to make (like lemonade) but I am not taking it camping. I have other treats to concentrate on this weekend. Like s’mores. But more on that later.FYI-every time I write the word ‘Bundt’ I hear it in my head with the accent of the Greek mom in “My Big Fat Greek Wedding”.This is my very short list of things I need to do or do again before snow flies. I recommend them all to you.

Kayak. Friday we will be checking that off the list.

S’mores. I have made a couple s’mores already this summer but nothing very creative or extra delicious. (Except my usual summer s’more cookies!) That’s where this weekend comes in. My brilliant girlfriend suggested we have a bit of a ‘S’mores-off’ competition. I’m sure it will be delicious and fattening. I’ll share our winning combos with you next week.

Camping. It’s the theme of our summer. We’ve been once but we’re going again this weekend and we will probably knock off an even more rustic trip before the summer is over.

Tomatoes. Canning them and eating them fresh from the garden out of hand with a salt shaker. A summer tradition I used to do with my dad. And also with my old tomato loving dog, Abby. Oh-and eating a fresh BLT.

Cinema. We hosted movie night last weekend in our yard and it was super fun. If you have a projector I highly recommend it. We’re planning another movie night already!

Grill. Two items have been our big hits on the grill this summer. Pizza and salmon. Not together. Gross! Oh and me grilling in the sun. . which has barely happened cause it’s too COLD!What are your “must-dos” for the summer? Now if only the temperature would pop back up over 70 degrees.

In the meantime, I can warm my house by baking. This cake is not too sweet and the ginger and thyme compliment the lemon perfectly. You could skip the glaze but I feel like the cake really needs it for that extra zingy yet sweet punch.

Lemon Ginger Thyme Bundt Cake

1 cup butter, room temperature

1 1/2 cup Sugar

1/3 cup lemon juice, fresh

5 eggs

3 cups flour

2 tsp baking powder

1 tsp salt

3/4 cup greek yogurt, plain

3 Tbsp crystallized ginger, minced

2 Tbsp fresh thyme, minced

Cream together the butter and sugar in a large mixing bowl. Add the lemon juice. Mix well. Add the eggs one at a time. Set aside.

In a separate bowl mix together the flour, baking powder and salt. Add the dry mixture to the butter mixture a little at a time alternating with a little of the yogurt. Stir in the ginger and thyme.

After everything is combined, pour into a greased and lightly floured Bundt pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center come out clean. Cool 15 minutes and remove from pan to a cooling rack. Cool completely. Once cooled place on serving plate and drizzle with lemon glaze.

Lemon Glaze

3 Tbsp lemon juice, fresh

1 1/2 cup powdered sugar

Mix together, adding a little more juice or sugar until you reach your desired consistency. I like mine a little on the thick side so it doesn’t run off the cake too much.