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Gallery Lemon Thyme Pound Cakes Credit: Beatriz Da Costa Recipe Summary Servings: 6 Yield: Makes 6 Individual Cakes
Ingredients Ingredient Checklist 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened, plus more for pan 1 1/2 cups all-purpose flour, sifted, plus more for pan 12 sprigs fresh lemon thyme, plus more for garnish 1/2 teaspoon salt Finely grated zest of 1 lemon (about 2 teaspoons zest) 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 6 large eggs, room temperature Muscat and Lemon Thyme Syrup
Cook’s Notes Lemon thyme has a citrus scent and flavor. If you can’t find it, you can substitute regular thyme.
Gallery Lemon Thyme Pound Cakes Credit: Beatriz Da Costa
Recipe Summary Servings: 6 Yield: Makes 6 Individual Cakes
Gallery
Lemon Thyme Pound Cakes Credit: Beatriz Da Costa
Lemon Thyme Pound Cakes
Credit: Beatriz Da Costa
Lemon Thyme Pound Cakes
Recipe Summary Servings: 6 Yield: Makes 6 Individual Cakes
Recipe Summary
Servings: 6 Yield: Makes 6 Individual Cakes
Servings: 6
Yield: Makes 6 Individual Cakes
6
Makes 6 Individual Cakes
Ingredients
Ingredients
- 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened, plus more for pan 1 1/2 cups all-purpose flour, sifted, plus more for pan 12 sprigs fresh lemon thyme, plus more for garnish 1/2 teaspoon salt Finely grated zest of 1 lemon (about 2 teaspoons zest) 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 6 large eggs, room temperature Muscat and Lemon Thyme Syrup
Directions
Preheat oven to 350 degrees, with rack in lower third. Butter six (1-cup) molds of a mini angel food cake pan or mini bundt pan. Dust with flour, and tap out excess. Pick 2 teaspoons small sprigs from tops of lemon thyme sprigs, and divide evenly among molds; set aside. Coarsely chop remaining lemon thyme leaves to make tablespoons; whisk chopped lemon thyme with the flour, salt, and lemon zest in a small bowl. Set aside.
Put butter into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, scraping down sides of bowl as needed, about 4 minutes. Add sugar. Mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.
Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition; mix until smooth. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition.
Spoon batter over lemon thyme in prepared molds. Smooth tops using a small rubber spatula. Firmly tap the pan on counter to eliminate any air bubbles. Bake until a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges of molds to loosen; unmold cakes. Place each cake on a serving plate, and drizzle with about 1 tablespoon syrup. Garnish with lemon thyme sprigs.
Cook’s Notes Lemon thyme has a citrus scent and flavor. If you can’t find it, you can substitute regular thyme.
Cook’s Notes
Lemon thyme has a citrus scent and flavor. If you can’t find it, you can substitute regular thyme.
Reviews
Add Rating & Review
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All Reviews for Lemon Thyme Pound Cakes
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All Reviews for Lemon Thyme Pound Cakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
