Lemon-Thyme Pound Cake Recipe

Sometimes, a girl needs some frills in her life! And Valentine’s Day is the perfect time to get frilly. Whether it’s for a wife, a mother, a daughter, or a friend…pamper the woman in your life with an extra special homemade treat.

This Lemon-Thyme Pound Cake is a delicate blend of sweet and herbal that is good enough to eat all on its own. But pour on the lavender-lemon glaze, sprinkle on sugared flower petals, and you’ve got a fancy dessert that’s just right for the holiday of love.

Photo by: Paul Whicheloe for Katie Brown’s Weekends

Lemon-Thyme Pound Cake
Serves 8

What you’ll need…
2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
12 Tablespoons (1-1/2 sticks) unsalted butter, softened
1-1/2 cups sugar
3 large eggs
1 Tablespoon chopped fresh thyme
2 teaspoons lemon peel, finely shredded
1/4 cup lemon juice
1 cup milk
1 cup sliced almonds
Lavender-lemon glaze (see recipe below)
Sugared flowers (see recipe at right)

Get started…
1.  Preheat oven to 350 degrees. Grease and lightly flour 9 x 5 x 3-inch loaf pan. Set aside.
2.  In a bowl sift together flour, baking powder, baking soda and salt. Set aside.
3.  In a large bowl, beat butter on high speed for 30 seconds. Add sugar and beat until light and fluffy, about 5 minutes.
4.  Add eggs, one at a time, beating well after each addition.
5.  In a small bowl, mix thyme, lemon peel, lemon juice and milk. Stir to combine. (May appear curdled.)
6.  On low speed, alternately add flour mixture and milk mixture to the butter and sugar mixture. Mix each addition until just combined. Fold in almonds.
7.  Pour batter into loaf pan. Bake for about 60 minutes or until a toothpick comes clean when inserted in the middle. Let cool for 15 minutes.

For the Lavender-Lemon Glaze:
What you’ll need…
1-2 Tablespoons lavender
1/2 cup sugar
3/4 cup lemon juice

Get started…
1.  In a food process, blend lavender flowers with sugar.
2.  Stir together lemon juice and sugar in a small saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, or until sugar has dissolved and mixture is slightly thickened. Stir occasionally.
3.  Brush glaze immediately onto cake.

For the Sugared Flowers:
What you’ll need…
6-12 edible flowers
2-3 egg whites
Sugar for sprinkling

Get started…
1.  Dip flowers in egg whites or brush eg whites onto flower petals. Sprinkle lightly with sugar.
2.  Place on a baking sheet to dry and crystallize.
3.  Decorate top of cake with flowers.

Want to do more in the kitchen with edible flowers? Try some of these great recipes!



2 replies

Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *