The End of Thyme

Every summer I plant a large pot of thyme.  I am not exactly an expert gardner, but herbs, especially thyme, never let me down in their ability to thrive.  As luck would have it, thyme is probably my favorite fresh herb, and I use it generously in a number of my favorite dishes.  Before my thyme plant takes a turn for the worse from the impending first freeze, I thought it only appropriate to make one last dish using the leaves from my beloved plant.  The combination of lemon and thyme is one of the perfect flavor pairings and works brilliantly in this unexpected, sweet pound cake.  Bright, rich and buttery with a green, herby punch.  This cake is the perfect way to use up the last of my trusty back-stoop herb harvest.

Lemon Thyme Pound Cake
Makes one loaf

2 cups flour

1 tsp salt

3 sticks unsalted butter, at room temperature
1 1/2 cups sugar
1/2 tsp pure vanilla extract
1/2 tsp pure lemon oil
3 tsp finely chopped fresh thyme leaves
zest of one lemon
6 large eggs, at room temperature

Preheat oven to 350 degrees.  Butter a 9x5 inch loaf pan and line with parchment paper.  Whisk together the flour and salt in a medium bowl and set aside.

Beat the butter and sugar in the bowl of a stand mixer (or in a large bowl with a hand mixer) on high speed for 5 minutes or until light and fluffy. Reduce speed to medium and add the vanilla, lemon oil, fresh thyme and lemon zest.  Mix until incorporated, scraping down the bowl with a rubber spatula when needed.  Add in the eggs, one at a time, and mix until incorporated.  On low speed, add in the flour and salt.  Mix until just combined.

Transfer batter to the prepared loaf pan.  Smooth the top of the batter and rap the pan on the counter to pop any air bubbles.  Bake on the center rack of the oven for 50-65 minutes or until a cake tester comes out clean.  The timing may vary, depending on your oven.  Cool cake on a baking rack until cool enough to handle, then remove cake from pan and continue to cool on baking rack until it is no longer warm.

Wrapped tightly in plastic wrap, this cake can sit at room temperature for a few days.

Fresh lemon zest and pure lemon oil give this cake it's citrusy brightness.

Be sure to grease your pan and line it with parchment paper for easy release after baking.

Six fresh eggs gives this pound cake a rich, dense crumb.

The thick and buttery batter, flecked with green, bright and herby thyme.

Warm and golden, hot from the oven.

Moist, flavorful, herbed and delicious.