Thyme is a member of the mint family, and just like mint, it's delicious when added to baked goods. Here it adds it distinctive flavor to both the lemon pound cake and glaze.




  • Heat oven to 350 degrees F. Grease and flour 10-inch bundt pan.

  • 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.

  • Bake in 350 degree F oven 55 minutes, until tester comes out clean. Cool on rack 10 minutes. Remove cake from pan.


  • 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 Facts

371 calories; 14 g total fat; 8 g saturated fat; 112 mg cholesterol; 149 mg sodium. 56 g carbohydrates; 1 g fiber; 6 g protein;