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.
Servings:
16 slices
Prep Time:
15 mins
Total Time:
1 hr 20 mins
Ingredients
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2-3/4 cupsall-purpose floursee savings
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3 tablespoonschopped fresh thymesee savings
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1/2 teaspoonbaking sodasee savings
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1/2 teaspooncinnamonsee savings
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1/2 teaspoonsaltsee savings
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1 cup(2 sticks) unsalted butter, softenedsee savings
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2 cupssugarsee savings
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1 teaspoonlemon extractsee savings
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6eggssee savings
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1 cupplain low-fat yogurtsee savings
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1/4 cupfresh lemon juicesee savings
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2 teaspoonslemon zestsee savings
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Glaze:see savings
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1/2 cuplemon juicesee savings
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1/2 cupsugarsee savings
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1 tablespoonfresh thymesee savings
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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
Per serving: 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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