Lemon-Thyme Pound Cake
Recipe from Family Circle

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

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Servings: 16 slices
Prep Time: 15 mins
Total Time: 1 hr 20 mins
Related Categories: Low Sodium, Pound Cake, Pound Cake
 
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Ingredients
  • 2-3/4  cups
    all-purpose flour
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  • 3  tablespoons
    chopped fresh thyme
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  • 1/2  teaspoon
    baking soda
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  • 1/2  teaspoon
    cinnamon
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  • 1/2  teaspoon
    salt
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  • 1  cup
    (2 sticks) unsalted butter, softened
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  • 2  cups
    sugar
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  • 1  teaspoon
    lemon extract
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  • 6 
    eggs
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  • 1  cup
    plain low-fat yogurt
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  • 1/4  cup
    fresh lemon juice
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  • 2  teaspoons
    lemon zest
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  •  
    Glaze:
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  • 1/2  cup
    lemon juice
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  • 1/2  cup
    sugar
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  • 1  tablespoon
    fresh thyme
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Directions
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 degrees F oven 55 minutes, until tester comes out clean. Cool on rack 10 minutes. Remove cake from pan.
4.
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 information
Calories 371, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 112 mg, Sodium 149 mg, Carbohydrate 56 g, Fiber 1 g, Protein 6 g. Percent Daily Values are based on a 2,000 calorie diet
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