Rating: 1.88 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3
  • 8 Ratings

This recipe is designed to accompany Lemon Thyme Pound Cake. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.

Martha Stewart Living, March 2006

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Credit: Beatriz Da Costa

Recipe Summary test

Yield:
Makes 1/2 cup (Enough for 6 pound cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir wine, sugar, lemon thyme, and 1/4 cup water in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes.

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  • Pour syrup through a fine sieve into a bowl; discard lemon thyme. Let cool slightly, about 5 minutes, before serving. Syrup can be refrigerated in an airtight container up to 1 week; reheat over medium-low heat before serving.

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Reviews

8 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3