Preheat. Set the oven to 350°F (180 °C).

Prep the pan. Lightly coat an 8-inch (20 cm) springform with cooking spray; line base and sides with parchment. A 9-inch pan also works—just reduce the bake time slightly, tart checking for doneness 5 minutes earlier.

Cream butter & sugar. Cream the butter and sugar in a large bowl until light and fluffy, using a hand mixer.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Enrich the batter. Fold in ricotta, Greek yogurt, vanilla, and lemon zest until smooth.

Fold in dry ingredients. Sift flour, baking powder, and a pinch of salt over the bowl; fold just until no dry streaks remain—do not over-mix.

Pour the batter into the prepared pan and smooth the top.

Arrange the apricot halves (cut side up) evenly over the top. Sprinkle with brown sugar for a caramelized finish.

Bake. Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the apricot glaze (print recipe here):

Bring the apricot syrup to a gentle boil.

Reduce to a simmer and cook for 5 minutes. This simmering time allows the sauce to thicken slightly to a perfect spreadable texture.

Add fresh thyme leaves during the last 2 minutes to infuse the sauce with a subtle herbaceous flavor.

Glaze & cool. Brush the warm cake with thyme-apricot glaze. Cool 30 minutes before releasing the springform and slicing.

Serve. Enjoy plain—or top with whipped cream, vanilla ice cream, or a drizzle of cold heavy cream.