Lemon Thyme Pound Cake Recipe
The combination of lemon and thyme is so summery and it's fun to see the little flecks of thyme in the cake. We are fortunate to have a pot overflowing with thyme in the garden - all I need now are a couple of lemon trees - I would LOVE that!
Ingredients
- 1 stick of butter
- 1 cup of sugar
- 1 teaspoon of finely minced thyme leaves
- Zest of 2 lemons
- 2 eggs
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- Pinch of salt
- 1/3 cup of milk
- Juice of 2 lemons
- 1 teaspoon of vanilla extract
- For the strawberries
- 16oz strawberries, hulled
- 1 teaspoon of sugar
- Juice of a lemon
- 1 teaspoon of vanilla extract
- Mascarpone Frosting
- 4 oz of mascarpone cheese
- 1 tablespoon of confectioner's sugar (sifted)
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon zest
Directions
- Heat the oven to 350F
- Grease a 9 x 5 loaf pan.
- Gently combine the strawberries, vanilla extract, sugar and lemon juice together. Let sit for at least 30 minutes.
- Measure out the flour, baking powder, soda and salt.
- Pour the milk into a measuring jug and add the lemon juice so that you have 1/2 cup of liquid. This essentially becomes buttermilk, it will look curdled but don't worry it will work beautifully in the cake!
- Cream the butter and the sugar together with the thyme leaves and lemon zest. This produces a lovely aroma as the lemon and thyme release their scent and oils.
- When the mixture is light and fluffy, add the eggs one at a time. Scraping down after each addition. Beat until fully incorporated.
- Add half the flour mixture and mix gently to just combine. Then add the liquid and the vanilla extract, mix very gently and finish off with the rest of the flour mixture. Don't over beat.
- Pour the mixture into the prepared loaf pan and pop in the oven for 40 - 50 minutes or until the cake is risen and golden.
- Remove from the oven and cool for about 10 minutes. Then take the cake out of the pan and cool thoroughly on a a baking rack.
- When cool, sift a teaspoon of confectioner's sugar over the top of the cake.
- To make the mascarpone frosting, gently stir together the mascarpone cheese, vanilla extract, lemon juice and confectioner's sugar.
- To serve, cut a slice of cake, add a dollop of mascarpone cream and a tablespoon or two of marinated strawberries on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 117 | 35% |
| Total Fat 13.28g | 17% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 279mg | 12% |
| Potassium 145mg | 4% |
| Total Carbs 49.49g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 30.03g | 20% |
| Protein 4.63g | 7% |
