Lemony Thyme Pound Cake with Lemon Glaze
Breakfast,  Desserts,  Recipes

Lemony Thyme Pound Cake {with Lemon Glaze}

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

All my best,
xo Libby

Lemony Thyme Pound Cake with Lemon Glaze

Lemony Thyme Pound Cake {with Lemon Glaze}

Libby with Lemony Thyme
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 -18


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
  • 3/4 cup low-fat buttermilk shaken well
  • zest of 2 lemons
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 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


For the pound cake…

  • Preheat oven to 350 degrees. Butter and flour two 4 1/2″ x 8″ loaf pans, or one 12-cup Bundt pan, or one 6-well mini fluted pan (4 1/2″ diameter – 1 1/4 cup volume)
  • 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.
  • 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.
  • With mixer on low, add 1/3 flour mixture; beat until just combined. Add 1/2 of buttermilk mixture; beat until just combined. Continue with 1/3 additional flour, then buttermilk, ending with flour; beating until just combined after each addition. Do not overwork batter.
  • 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…

  • Whisk together confectioners’ sugar and 3 Tbl. fresh lemon juice. Glaze should be thick. Add additional lemon juice to achieve desired consistency.
  • 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.


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


  • Bertha

    Can I use regular thyme if lemon thyme is not available in my local supermarkets? Would I need to make any changes to the recipe if using regular thyme? Thank you!

    • libby

      Hi Bertha. No, I think I’d leave it out if you can’t find it. I know it’s a signature ingredient, but what Lemony Thyme brings to this recipe is an extra pop of citrus. You’ll be fine with the lemon juice and zest.

  • Kathleen

    I know you said you acquire a lot of the dishware in thrift stores but could you tell the the maker of the dishes used in the Lemony Thyme pound cake please?

    • libby

      Hi Kathleen. Unfortunately there’s no brand on the bottom. I got them at Ross about 5 years ago. They were random pieces and I loved them.

  • Rebecca @ Pure and Peanut Free

    I buy so many of my “props” at thrift stores, too. It’s an obsession. Like a treasure hunt :) Never found a Pampered Chef fluted stoneware pan, though. I’ll keep looking! This pound cake sounds delicious!!! Love the lemon thyme combo, and I can’t wait until my thyme is big enough to harvest! Have a lovely day! ~Rebecca

    • libby

      There is a sisterhood in thrifting isn’t there. I just love it. My husband has his concerns :) Yes, this cake was really nice. I’m thinking of making a full size Bundt cake to put in a Memorial Day Trifle. Thanks for stopping by Rebecca. Libby

    • libby

      Thank you Nicole. I delivered them to the office this morning and they were a hit. I’m so excited about how they turned on. Double chocolate layer cake look out. xo Libby

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