Lemon thyme cake

Yield: 10 servings

Measure Ingredient
1 cup Butter
1 cup Sugar
3 \N Lemons; grated zest of
4 \N Eggs
3 cups Flour
1 tablespoon Baking Powder
½ teaspoon Salt
¼ cup Fresh Thyme; chopped
1 cup Milk
1 cup Lemon Juice; mixed with
½ cup Powdered Sugar


Preheat oven to 350øF. Butter and flour a 9" bundt pan. Cream butter with sugar and lemon zest. Beat in eggs one at a time. Sift flour with baking powder and salt; stir in thyme. Add to creamed mixture alternately with the milk. Pour into the prepared pan. Bake 40-50 minutes, until a toothpick inserted in the center comes out clean.

Turn out onto a rack and spoon glaze over the hot cake.

Per Serving: Calories: 450, Protein: 8 g, Carbohydrate: 58 g, Fat: 22 g, Saturated Fat: 13 g, Cholesterol: 137 mg, Sodium: 401 mg, Fiber: 1 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Similar recipes