You are here

Lemon-Thyme Pound Cake

Lemon-Thyme Pound Cake

Nutrition Facts
  • cal. (kcal) 371
Lemon-Thyme Pound Cake
  • Makes: 16 servings
  • Yield: 16 slices
  • Prep: 15 mins
  • Bake: 55 mins at 350°F
  • Cook: 10 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment

Ingredients

Shop Recipes ▾
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons chopped fresh thyme
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 1 teaspoon lemon extract
  • 6 eggs
  • 1 cup plain low-fat yogurt
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • Glaze:
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1 tablespoon fresh thyme

Directions

  1. Heat oven to 350 degrees F. Grease and flour 10-inch bundt pan.
  2. In bowl, mix flour, thyme, baking soda, cinnamon and salt. In large bowl, beat butter, sugar and extract until fluffy, 3 minutes. Beat in eggs, one at a time, beating well after each. In bowl, combine yogurt, lemon juice and zest. On low speed, alternately beat in flour mixture with yogurt mixture in 3 additions, beginning and ending with flour. Pour into pan.
  3. Bake in 350 degree F oven 55 minutes, until tester comes out clean. Cool on rack 10 minutes. Remove cake from pan.
Glaze:
  1. In small saucepan, combine lemon juice, sugar and thyme. Over medium-high heat, stir until sugar is dissolved. Boil, without stirring, until syrupy, 10 minutes. Strain. Let cool 5 minutes. Brush over cooled cake.

Nutrition Information for Lemon-Thyme Pound Cake

Servings Per Recipe: 16
PER SERVING: 371 cal., 14 g total fat (8 g sat. fat), 112 mg chol., 149 mg sodium, 56 g carb. (1 g fiber), 6 g pro.

Love it? Share now!

Comments

Loading comments...