Lemon Thyme Pound Cake Recipe

I’ve been planning the menu for a party.

And, I’ve also been thinking about a delicious lemon verbena cake I tasted recently in Cooperstown. I’m not growing lemon verbena this year, but I have plenty of lemon thyme in the garden growing as a groundcover around perennials. And, it needs trimming.

I bet you can see where this is going.

Sunday, I carried a good handful of the lemon thyme into the kitchen and made a Lemon Thyme Pound Cake.

The recipe is from Martha Stewart and can be found here: http://www.marthastewart.com/344011/lemon-thyme-pound-cake

It is easy to make, doesn’t require any exotic ingredients, looks lovely, has a wonderful aroma and was a five-star winner in an informal family and friends taste test to determine which cake recipe would be served at an upcoming garden party.

Martha Stewart made individual little bundt cakes. I made a loaf. It took a longer to bake because of the pan’s shape, about an hour.

Lemon Thyme Pound Cake
• 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened, plus more for pan
• 1 1/2 cups all-purpose flour, sifted, plus more for pan
• 12 sprigs fresh lemon thyme, plus more for garnish
• 1/2 teaspoon salt
• Finely grated zest of 1 lemon (about 2 teaspoons zest)
• 1 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 6 large eggs, room temperature

DIRECTIONS
Preheat oven to 350 degrees, with rack in lower third. Butter pan. Dust with flour, and tap out excess. Coarsely chop remaining lemon thyme leaves to make 2 tablespoons; whisk chopped lemon thyme with the flour, salt, and lemon zest in a small bowl. Set aside.

Put butter into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, scraping down sides of bowl as needed, about 4 minutes. Add sugar. Mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes

Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition; mix until smooth. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition.

Pour batter into pan and tap the pan on counter to eliminate any air bubbles. Bake until a cake tester inserted into center comes out clean. Cool in pan on a wire rack, about 10 minutes. Run a knife around edges to loosen and unmold. Garnish with lemon thyme sprig.

I hope you enjoy it the fresh herbal lemon flavor!

I’m thinking of serving it with a dollop of whipped cream and maybe some edible flowers for decoration. . . what do you think?

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