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.

Source: Family Circle

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Recipe Summary

prep:
15 mins
bake:
55 mins at 350°
cook:
10 mins
Servings:
16
Yield:
16 slices
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Ingredients

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Directions

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

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  • 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.

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

Glaze:
  • 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

371 calories; total fat 14g; saturated fat 8g; cholesterol 112mg; sodium 149mg; carbohydrates 56g; fiber 1g; protein 6g.

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