A Fresh Twist on Pound Cake

A Fresh Twist on Pound Cake

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.

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Lemon Thyme Cornmeal Pound Cake

A delicious take on a traditional poundcake
Course: Beginnings
Cuisine: American
Keyword: cake, cornmeal, lemon, poundcake, thyme

Ingredients

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

Glaze

  • 2 cups Confectioners' Sugar, sifted
  • 2-3 Tablespoons Fresh Lemon Juice

Instructions

Cake

  • 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.

Glaze

  • Gradually whisk lemon juice into confectioners' sugar to desired consistency and smooth.
    Pour generously over cake.

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