Lemon-Thyme Pound Cake
This recipe is used in our Lemon-Thyme Pound Wedding Cake with Meringue Buttercream.
- Yield: Makes two 8-inch-round-by-1-to-1 1/2-inch-high layers. You will need to either double this recipe (if your mixer has a 6-quart capacity) or make the recipe twice to make one 8-inch-diameter-by-4-inch-high tier.
Photography: Romulo Yanes
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons of fresh lemon-thyme leaves (rinsed, dried, stems discarded), coarsely chopped
- 1/2 teaspoon salt
- Finely grated zest of 1 lemon (about 2 teaspoons zest)
- 1 cup sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Butter and flour two 8-inch-round-by-2-inch-high cake pans; set aside.
In a small bowl, whisk lemon-thyme with flour, salt, and lemon zest; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and lemon zest. With mixer on low, gradually add the flour-lemon-thyme mixture, beating just until combined (do not overmix).
Divide batter between cake pans and smooth tops with a spatula. Bake until a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Let cool in pan 15 minutes, then invert onto a wire rack, and turn upright to cool completely.