Lemon-Thyme Pound Cake

Thyme is a member of the mint family, and just like mint, it's delicious when added to baked goods. Here it adds it distinctive flavor to both the lemon pound cake and glaze.

Lemon-Thyme Pound Cake
Servings: 16 Yield: 16 slices Prep 15 mins Bake 350°F 55 mins Cook 10 mins


  • 2 3/4 cups all-purpose flour
  • 3 tablespoons chopped fresh thyme
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 1 teaspoon lemon extract
  • 6 eggs
  • 1 cup plain low-fat yogurt
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • Glaze:
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1 tablespoon fresh thyme

Make It

1. Heat oven to 350 degrees F. Grease and flour 10-inch bundt pan.

2. In bowl, mix flour, thyme, baking soda, cinnamon and salt. In large bowl, beat butter, sugar and extract until fluffy, 3 minutes. Beat in eggs, one at a time, beating well after each. In bowl, combine yogurt, lemon juice and zest. On low speed, alternately beat in flour mixture with yogurt mixture in 3 additions, beginning and ending with flour. Pour into pan.

3. Bake in 350 degree F oven 55 minutes, until tester comes out clean. Cool on rack 10 minutes. Remove cake from pan.


4. In small saucepan, combine lemon juice, sugar and thyme. Over medium-high heat, stir until sugar is dissolved. Boil, without stirring, until syrupy, 10 minutes. Strain. Let cool 5 minutes. Brush over cooled cake.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 371, Fat, total (g): 14, chol. (mg): 112, sat. fat (g): 8, carb. (g): 56, fiber (g): 1, pro. (g): 6, sodium (mg): 149, Percent Daily Values are based on a 2,000 calorie diet.