Lemon Thyme Pound Cake

Day one of snow day cooking started Sunday with a roast chicken. That meant comfort food for dinner while the snow started falling plus perfect leftovers in the refrigerator for soups, salads, and sandwiches. But who knew the snow would keep falling and falling and falling. It was beautiful to watch and inspired Boeuf Bourguignon for dinner last night guaranteeing that our house would smell wonderful all day.

All of that was delicious but I had a brand-new Christmas present just waiting for a test run and there is no time like a snow day to play with new “toys.” It is a beautiful Nordic ware swirl Bundt pan. Please know you can make this recipe with any Bundt pan but this one created little swirls just guaranteed to make my day. I have a pound cake recipe that will never let you down for a perfect cake, but sometimes you want a MORE perfect cake.

For that I used a lemon from one of my trees that live inside in the winter and thyme that I had to dig out of the snow! There it was ““ a Lemon Thyme Pound Cake became the snow day winner. A pound cake is so easy, butter and sugar with the addition of eggs then the usual dry ingredients plus milk. The only difference in this cake was the lemon zest, lemon juice, and thyme. It took it right over the top.

Here is the thing, you can get those things at the grocery and even better may already have everything at home. A quick mix and the cake was ready to bake. After cooling a glaze of lemon juice, sugar and more thyme was ““ well ““ icing on the cake. Just writing this makes me hungry. I think I’ll have Lemon Thyme Pound Cake for breakfast and probably later with a cup of tea. It may not last as long as the snow. Make this for your snow day treat. Enjoy!

Lemon Thyme Pound Cake

Ingredients

3 sticks (1 ½ cups) butter

3 cups sugar

5 eggs

Zest of one lemon

3-4 Tbsp lemon juice

2 Tbsp thyme

1 Tbsp baking powder

½ tsp salt

3 cups flour

1 cup milk

Glaze

2 Tbsp lemon juice

4 Tbsp confectioner’s sugar

Thyme leaves optional

Directions

Preheat oven to 350 degrees.

With an electric mixer cream together butter and sugar.

Add in eggs one at a time.

Mix in dry ingredients and milk.

Add lemon zest, juice, and thyme.

Spray a Bundt pan with baking spray and pour in batter.

Bake for 50 -55 minutes until risen and golden.

Cool 15-20 minutes before turning out on a rack to cool.

Mix glaze ingredients and spoon over slightly warm cake.