Lemon-Thyme Pound Cake

Lemon-Thyme Pound Cake

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I love making Lemon-Thyme Pound Cake in the spring and summer months. This is a deliciously moist cake for you to try with some fresh garden herbs. 

Pound cake makes a lovely dessert served with a side of fresh berries or a dollop of whipped cream. This recipe works well for a tea party, as well. 

 

Ingredients Needed to Make Lemon-Thyme Pound Cake

  • butter, softened
  • granulated sugar
  • freshly squeezed lemon juice
  • lemon zest
  • large eggs
  • buttermilk
  • cake flour
  • fresh thyme
  • salt
  • baking powder

Lemon Glaze:

  • powdered sugar
  • whole milk
  • freshly squeezed lemon juice

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.

Using a fine-grated zester, zest one large lemon. Place in a prep bowl. With a knife and cutting board, slice lemon and then squeeze the juice from it with a lemon juicer. Pour juice into a prep bowl for later use. (You will need a total of 3 tablespoons for the cake and the icing.)

Remove the leaves from 1-2 thyme sprigs, enough to make 1 tablespoon.

If you do not have access to fresh thyme, you may use 1 1/2 teaspoons of dried thyme leaves.

In a large mixing bowl, cream together the softened butter and granulated sugar on high speed for 2-3 minutes. Add lemon juice and lemon zest. Then add large whole eggs, one at a time, beating well between each.

In a small bowl, combine the all-purpose flour, fresh thyme, salt, and baking powder. Add to creamed mixture alternately with buttermilk, until mixed well.

Pour into a greased 9″x5″ loaf pan. Bake in preheated oven for 80-90 minutes until a toothpick inserted in center comes out clean.

Cool for 10 minutes before removing the cake from the loaf pan. Cool on a wire rack.

 

To Make the Lemon Glaze:

In a small bowl, whisk together the powdered sugar, whole milk, and freshly squeezed lemon juice until it’s smooth and silky.

Pour the lemon glaze over the still warm cake. Garnish with sprigs of fresh thyme.

This recipe will make 1 loaf. 

See more Quick Breads Here. Browse Tea Party Recipes Here. 

Recipe for Lemon-Thyme Pound Cake

Lemon-Thyme Pound Cake

I love making pound cake in the spring and summer. Here's a deliciously moist pound cake for you to try with some fresh herbs.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American, English
Keyword: Fresh Herbs, Lemons, Pound Cake
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Cooling TIme:: 40 minutes
Total Time: 2 hours 30 minutes
Servings: 1 loaf

Equipment

Lemon Juicer
KitchenAid Mixer
Glass Loaf Pan
Cooling Rack

Ingredients

  • 2/3 cup butter softened
  • 1 1/3 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 3 large eggs
  • 2/3 cups buttermilk
  • 2 1/4 cups cake flour
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Lemon Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon whole milk
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
    Using a fine-grated zester, zest one large lemon. Place in a prep bowl. With a knife and cutting board, slice lemon and then squeeze the juice from it with a lemon juicer. Pour juice into a prep bowl for later use. (You will need a total of 3 tablespoons for the cake and the icing.)
    Remove the leaves from 1-2 thyme sprigs, enough to make 1 tablespoon.
  • In a large mixing bowl, cream together the softened butter and granulated sugar on high speed for 2-3 minutes. Add lemon juice and lemon zest. Then add large whole eggs, one at a time, beating well between each.
  • In a small bowl, combine the all-purpose flour, fresh thyme, salt, and baking powder. Add to creamed mixture alternately with buttermilk, until mixed well.
  • Pour into a greased 9"x5" loaf pan. Bake in preheated oven for 80-90 minutes until a toothpick inserted in center comes out clean.
  • Cool for 10 minutes before removing the cake from the loaf pan. Cool on a wire rack.

To Make the Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar, whole milk, and freshly squeezed lemon juice until it's smooth and silky.
  • Pour the lemon glaze over the still warm cake. Garnish with sprigs of fresh thyme. Makes 1 loaf.

Notes

*Unless otherwise indicated, all recipes on this site use salted butter. 

Nutrition

Calories: 3950kcal | Carbohydrates: 608g | Protein: 60g | Fat: 148g | Saturated Fat: 87g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 39g | Trans Fat: 5g | Cholesterol: 902mg | Sodium: 4230mg | Potassium: 909mg | Fiber: 9g | Sugar: 395g | Vitamin A: 5592IU | Vitamin C: 44mg | Calcium: 669mg | Iron: 9mg
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