- Step 1
Grease and line base and sides of a 20cm square cake pan with baking paper.
- Step 2
Using an electric mixer fitted with the paddle attachment, beat sugar, rind and thyme for 1 minute to infuse. Add eggs and beat until combined. Add yoghurt and oil and beat to combine. Add flour and salt and stir to combine. Pour into prepared pan. Bake for 40 minutes or until cooked when tested with a skewer. Cool cake in pan for 5 minutes. Cool cake on wire rack.
- Step 3
Meanwhile, make lemon glaze. Combine icing sugar and lemon juice in a small bowl. Pour over cake. Sprinkle with extra rind and thyme.
You can freeze this cake un-iced for up to 1 month.