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Lemony Thyme Pound Cake with Lemon Glaze

Finally a cake.

I decided our first cake recipe should become our signature cake.  Since Lemony Thyme was, and continues to be, the inspiration for this humble blog she shall have her very own cake.  Lemony Thyme Pound Cake {with Lemon Glaze}.

Lemony Thyme Pound Cake with Lemon Glaze

I have always loved pound cake.  It’s so versatile.  If I’m making Strawberry Shortcake, pound cake makes a lovely base.  If I’m making a Dessert Trifle, inevitably I find a way to soak it in something delicious (like Chambord or Kahlua) and layer it in kind.  I like it as well as any coffee cake and say let ’em eat cake for breakfast.

Lemony Thyme Pound Cake with Lemon Glaze

Our Lemony Thyme Pound Cake is moist and dense, as pound cake likes to be, yet delicate if that makes sense.  The glaze is sweet (and tart) and grabs your attention.  The addition of fresh lemony thyme leaves may be more of a nostalgic move than anything, but I choose to think it makes this cake unique and beautiful.

Lemony Thyme Pound Cake with Lemon Glaze

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Lemony Thyme Pound Cake {with Lemon Glaze}
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-18
Ingredients
For pound cake...
  • 1 cup (2 sticks) butter, softened, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • ¾ cup low-fat buttermilk, shaken well
  • zest of 2 lemons
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1½ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 4-5 sprigs fresh lemony thyme, leaves only minced
  • 2 cups sugar
  • 5 large eggs, at room temperature
For lemon glaze...
  • 2 cups confectioners' sugar
  • 3-4 Tbl. fresh lemon juice
  • Lemony thyme leaves for garnish
Instructions
For the pound cake...
  1. Preheat oven to 350 degrees. Butter and flour two 4½" x 8" loaf pans, or one 12-cup Bundt pan, or one 6-well mini fluted pan (4½" diameter - 1¼ cup volume)
  2. In a small bowl combine buttermilk with lemon zest and juice. In a medium bowl whisk together flour, salt, baking powder, baking soda, and lemony thyme leaves.
  3. In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  4. With mixer on low, add ⅓ flour mixture; beat until just combined. Add ½ of buttermilk mixture; beat until just combined. Continue with ⅓ additional flour, then buttermilk, ending with flour; beating until just combined after each addition. Do not overwork batter.
  5. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in center comes out clean. Approximately 50 - 60 minutes for loaf pans or Bundt pan. Reduce to 35 - 40 minutes for mini-fluted pans. Cool 15 minutes in pans. Turn out cakes onto cooling racks and allow to completely cool before glazing.
For the lemon glaze...
  1. Whisk together confectioners' sugar and 3 Tbl. fresh lemon juice. Glaze should be thick. Add additional lemon juice to achieve desired consistency.
  2. Set rack with cakes over a baking sheet lined with parchment paper. Pour glaze over cakes, letting it run down sides; let dry, about 30 minutes. Garnish with fresh lemony thyme leaves.
Notes
Total time required including cooling the cakes before and after glazing is 2 hours.

 

Since I began all this food love stuff, I’ve had people ask me how many sets of china I own or how big my dish cupboard is.  Well…I have two ‘sets’ of china, both of which were in my possession before Lemony Thyme.  However, I also have a lot of single dishes, most purchased from thrift stores, such as Goodwill.  I’m quite excited to be able to use one of my Goodwill ‘scores’ to make these Lemony Thyme Pound Cakes.  A Pampered Chef mini fluted stoneware pan….$3.86.

Pampered Chef Stoneware Pan

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