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 |
GLAZE
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