Best Lemon Thyme Pound Cakes Recipes

LEMON-THYME POUND CAKE

Lemon-Thyme Pound Cake image

I love making pound cake in the spring and summer. Here's a deliciously moist pound cake for you to try with some fresh thyme.

Provided by countryatheartrecipes

Categories Dessert

Time 2h30m

Number Of Ingredients 13

Ingredients

2/3 cup butter (softened)
1 1/3 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
3 large eggs
2/3 cups buttermilk
2 1/4 cups cake flour
2 tablespoons fresh thyme (chopped)
1 teaspoon salt
1 tablespoon baking powder
1 cup powdered sugar
1 tablespoon whole milk
1 tablespoon freshly squeezed lemon juice

Steps:

Preheat oven to 325 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Spray loaf pan or miniature Bundt cake pan with baking spray.

Nutrition Facts : Calories 263 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 0.3 g, Cholesterol 60 mg, Sodium 331 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving

LEMON LOVER'S POUND CAKE

Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.