Lemon Thyme Pound Cake

Lemon and Thyme are a combination made in tastebud heaven. This recipe was inspired after one of my Pinterest sessions, where it is partially derived from a Donna Hay recipe and partially a Taxanerin Baking recipe, modified for gluten and dairy free ingredients. It’s really tangy, moist and delicious, so do try it.

Ingredients

Cake

  • 168 g butter substitute (I use a light olive oil spread)
  • 500g caster sugar
  • 4 eggs
  • 2/3 cup fresh lemon juice
  • 1/4 cup lemon zest
  • 1 tsp thyme leaves (stripped)
  • 2 1/4 cups gluten free flour (I use Live Free Gluten Free for this cake)
  • 1 tsp gluten free baking powder
  • 1/2 tsp salt.

Glaze

  • 1 tbs butter substitute
  • 1 cup icing sugar
  • 1 tbs lemon juice
  • 1 tbs lemon zest and a few thyme leaves to decorate

Method

  • Preheat the oven to 170cĀ and grease a Bundt or ring tin.
  • Cream the butter substitute and sugar.
  • Beat in the eggs one at a time. Beat until smooth.
  • Add the lemon juice, zest and thyme leaves; beat on a low speed to combine.
  • Add the flour and baking powder and beat to combine and smooth out any lumps.
  • Pour the batter into the prepared tin, and bake for about 60 minutes or until golden on top and light brown on the edges.
  • Cool on a wire rack for about 15 minutes then turn out on a second rack.If the cake doesn’t come out straight away, tap the base of the pan with a wooden spoon.
  • Leave to cool completely before glazing.
  • Glaze; melt the butter substitute, add the icing sugar and lemon juice, adjusting both to achieve a glaze that pours off the spoon in a steady stream. Pour over the cooled cake and decorate with the lemon zest and thyme leaves.

This cake will keep really moist for about 3 days in an airtight container; if it lasts that long.