Spring is synonymous to me with cooking and baking with lemon. I love a little pound cake for a tea or coffee. I usually make this recipe with poppy seed, but not having any, I substituted fresh thyme, which made these little cakes even better.
Mini Lemon Thyme Pound Cakes
3/4 cup flour
3/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whole buttermilk
2 tablespoons fresh lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1 cup unsalted butter, softened (I always use Cabot butter)
1 cup sugar
2 large eggs
2 tablespoons minced fresh thyme
Fresh thyme springs for garnish
Preheat oven to 350 degrees F. Grease and flour an 8-well mini loaf pan. In a medium bowl, combine the flour, cake flour, baking powder and salt; sift 3 times. Set aside.
In a small bowl, combine buttermilk, lemon zest, lemon juice and vanilla. Set aside.
In a large mixing bowl and using mixer at high speed, beat the butter until creamy, about 2 minutes. Add the sugar and continue beating until light and creamy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl.
Add the eggs, one at a time, beating well after each addition and scraping down the sides of bowl. Reduce the mixer speed to low, add the flour alternately with buttermilk mixture, beginning and ending with flour. Fold in the fresh thyme. Divide the batter between loaf wells, filling each about 3/4 full. Bake for 20-25 minutes, or until wooden toothpick inserted near the centers come out clean.
Transfer pan to a wire rack and let cool for 10 minutes. Remove the mini loafs from the pan and let cool completely. Drizzle with the Lemon Glaze. Decorate with fresh thyme. Can be stored in airtight container for up to 5 days.
5 tablespoon fresh lemon juice
2 1/2 cups confectioners' sugar
In a small bowl, whisk together juice and confectioners' sugar until smooth. For a thicker glaze, add more sugar. For a thinner glaze, add more lemon juice.
Good Dinner Mrs. Mellen
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