Google: “Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mould. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.”
Craving for pound cake so make this cake. My sister gave me some thyme thought why not add in to give my pound cake extra flavour and a twist to other pound cake. I am making it in a spring form pan to call it my own pound cake.
Lemon and thyme is a great combination. My pound cake is delicious, moist and flavoursome. This is an easy and quick to make with a few ingredients most people would have in the pantry. Let’s bake!!!
250 g butter
225 g self raising flour
200 g icing sugar
6 eggs, separate yolk and white
1/2 lemon grated rind
1 Tsp lemon juice
1 Tsp vanilla
A hand full of lemon thyme leaves
Pre heat oven 180 degrees C. Greased and lined 20 cm spring form. Beat egg whites to stiff froth, set in fridge until later. Cream butter for 5 minutes, add sugar and beat until light and creamy. Then egg one at a time beating well each addition. Next rind, juice, and vanilla beat until combined.
Fold in egg whites; spoon 1 big spoon first gently mix in then the remaining. Add flour a little at a time; folding in until mixture is smooth. Next add lemon thyme leaves, mixed well. When batter is well combined, spoon the batter in to prepared pan. Smooth the top. Baked for 40 minutes until cooked through; skewer comes out clean. Switch off oven, leave cake in with door close for 35 minutes.
Removed from oven, place on a rack to cool 15 minutes. Remove the pan and transfer to plate to cool further. Once cool enough put cake in airtight containers until ready to serve. Serve with brewed coffee or dessert wines.
Note: Oven temperature may vary, you might need more time or less. You can use orange rind and juice if you like, and you may omit vanilla too.
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