Yield: 10 servings
|3 \N||Lemons; grated zest of|
|1 tablespoon||Baking Powder|
|¼ cup||Fresh Thyme; chopped|
|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