Herbal and tart, these fragrant pound cakes are soaked with a flavorful Muscat and Lemon Thyme Syrup for an extra dash of something special.

Martha Stewart Living, March Spring 2006, Martha Stewart Living, March 2006, Martha Stewart Living, March 2006

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Credit: Beatriz Da Costa

Recipe Summary

Servings:
6
Yield:
Makes 6 Individual Cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees, with rack in lower third. Butter six (1-cup) molds of a mini angel food cake pan or mini bundt pan. Dust with flour, and tap out excess. Pick 2 teaspoons small sprigs from tops of lemon thyme sprigs, and divide evenly among molds; set aside. Coarsely chop remaining lemon thyme leaves to make tablespoons; whisk chopped lemon thyme with the flour, salt, and lemon zest in a small bowl. Set aside.

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  • Put butter into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, scraping down sides of bowl as needed, about 4 minutes. Add sugar. Mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.

  • Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition; mix until smooth. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition.

  • Spoon batter over lemon thyme in prepared molds. Smooth tops using a small rubber spatula. Firmly tap the pan on counter to eliminate any air bubbles. Bake until a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges of molds to loosen; unmold cakes. Place each cake on a serving plate, and drizzle with about 1 tablespoon syrup. Garnish with lemon thyme sprigs.

Cook's Notes

Lemon thyme has a citrus scent and flavor. If you can't find it, you can substitute regular thyme.

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Reviews

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