Meyer Lemon and Thyme Pound Cake

Meyer Lemon and Thyme Pound Cake

This Meyer Lemon and Thyme Pound Cake is a classic citrus treat.

Meyer Lemon and Thyme Pound Cake
Makes 2 (8-inch) loaves
Write a review
  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 cups cake flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 cup buttermilk
  6. 2 tablespoons fresh Meyer lemon juice
  7. 1 teaspoon vanilla extract
  8. 2 cups unsalted butter, softened
  9. 2 cups sugar
  10. 1/4 cup fresh Meyer lemon zest
  11. 2 tablespoons chopped fresh thyme
  12. 4 eggs
  13. 1 recipe Meyer Lemon Glaze (recipe follows)
  1. Preheat oven to 350˚. Position a rack in the center of the oven. Spray 2 (8x5x3-inch) loaf pans with baking spray with flour; line bottom of pan with a parchment paper rectangle, and spray again.
  2. In a large bowl, combine the all-purpose flour, cake flour, baking powder, and salt; sift three times, and set aside. In a small bowl, combine the buttermilk, Meyer lemon juice, and vanilla extract; set aside.
  3. In a separate large bowl and using an electric mixer at high speed, beat the butter for 1 minute, or until soft and creamy. Slowly add the sugar, Meyer lemon zest, and thyme; increase mixer speed to high, and continue beating for 10 minutes, or until very light and creamy. Scrape down the sides of bowl as necessary.
  4. Add the eggs, one at a time, beating well after each addition and scraping down the sides of bowl. Reduce mixer speed to low; alternately add the flour mixture and the buttermilk mixture to the butter mixture, mixing until just incorporated.
  5. Pour the batter into the prepared pans. Bake for 40 minutes; cover pans with aluminum foil, and continue baking for 40 minutes more, or until a wooden pick inserted near the center comes out clean.
  6. Transfer pans to a wire rack, and cool cakes in pans for 10 minutes. Carefully remove cakes from pans, and spoon Meyer Lemon Glaze over tops. Cool completely before serving.
Meyer Lemon Glaze
Write a review
  1. 1/2 cup fresh Meyer lemon juice
  2. 2 cups confectioners’ sugar
  3. 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
  1. In a small bowl, whisk together the Meyer lemon juice, confectioners’ sugar, and reserved vanilla bean seeds until smooth. Use immediately.
To learn more, read “Celebrating Citrus” on page 42 in the March/April 2009 issue of Victoria.

Previous articleTangerine-Clementine Gelée with Sauternes Syrup
Next articlePomelo, Pink Grapefruit, and Prosecco Granita


  1. Hey there I am so excited I found your site, I really found you by accident,
    while I was searching on Bing for something else, Anyways I am here now and would just like to say thanks a lot for a marvelous post and a all round enjoyable blog (I also love the theme/design), I don’t have time to read through it all at the moment but I have saved it and also added in your RSS feeds,
    so when I have time I will be back to read a lot more, Please do
    keep up the awesome jo.

  2. Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.