The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion.
When I cam across this recipe, in Southern Living, I knew it would be a keeper.
I added more thyme, because the flavor is so fresh and herby, especially with the lemon. I also loved the texture that cornmeal gave this cake. It was so good and really woke up my tastebuds. It maybe a permanent addition to all my pound cakes.
I hope you love it as much as I do. You know my drill. Please post pictures and comments. I love hearing form you.
Lemon Thyme Cornmeal Pound Cake
- 1-1/4 cups Granulated White Sugar
- 1/2 cup Unsalted Butter, at room temperature
- 3 Large Eggs
- 1 cup All-Purpose Flour
- 1/2 cup Fine Yellow Cornmeal
- 1/2 teaspoon Fine Sea Salt
- 1/4 teaspoon Baking Soda
- 1/2 cup Plain Greek Yogurt
- 1 teaspoon Lemon Zest
- 2 Tablespoons Fresh Lemon Juice (1 Lemon)
- 2 teaspoons finely chopped fresh thyme, save some sprigs for garnish
- 2 cups Confectioners' Sugar, sifted
- 2-3 Tablespoons Fresh Lemon Juice
- Preheat ovent ot 325°.Grease and flour a 9x5 loaf pan.
- In a stand-up mixer, fitted with a paddle attachment, Beat Granulated sugar and butter, until light and creamy. Be sure to scrape down sides and bottom of bowl. Add eggs, one at a time, until just incorporated.
- In another bowl whisk together flour, cornmeal,salt and baking soda.Gradually add flour mixture to butter mixture, alternating with yogurt, in 3 additions. Beat just until incorporated. Do not over work.Stir in Lemon zest, chopped thyme and 2 tablespoons Lemon juice.
- Pour batter into prepared lloaf pan and smooth top.Bake 60-70 minutes, until a tester comes out with just a few moist crumbs.Let cool in pan for 10 minutes then turnout onto rack and cool completely.
- While cake is cooling, make glaze.
- Gradually whisk lemon juice into confectioners' sugar to desired consistency and smooth.Pour generously over cake.