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Lemon Yogurt Cake With Ginger-Thyme Syrup

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The Kitchn
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dessert nut free vegetarian mothers' day


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2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, room temperature

1 1/2 cups white sugar

4 eggs

1/2 cup lemon juice

2 tablespoons lemon zest

1 cup plain, whole milk yogurt

1 cup sugar

1/2 cup water

2" piece of fresh, peeled ginger, sliced into coins

3 large sprigs of thyme

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