Lemon Thyme Pound Cake


  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) butter softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 tablespoon Thyme, fresh
  • 2 teaspoons lemon peel, finely shredded
  • 1/4 cup lemon juice
  • 1 cup milk
  • 1 cup sliced almonds
  • Lavender lemon glaze (see below)
  • Sugared violets (see below)

Lavender Lemon Glaze

  • 1-2 tablespoons lavender
  • 1/2 cup sugar
  • 3/4 cup lemon juice
  • Sugared Flowers: 6-12 edible flowers
  • 2-3 egg whites for sprinkling sugar


  1. Preheat oven to 350 degrees. Grease and lightly flour loaf pan. Set aside. In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter on high speed for 30 seconds. Add sugar and beat until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. In a small bowl, mix thyme, lemon peel, lemon juice and milk. Stir to combine. (May appear curdled.)
  5. On low speed, alternately add flour mixture and milk mixture to the butter and sugar mixture. Mix each addition until just combined. Fold in almonds.
  6. Pour batter into a 9x5x3 inch loaf pan. Bake for about 60 minutes or until a toothpick comes clean when inserted in the middle. Let cool for 15 minutes.
  7. Lavender Lemon Glaze: In a food processor, blend sugar with lavender flowers.
  8. Stir together lemon juice and sugar in a small saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes or until sugar is dissolved and mixture slightly thickened. Stir occasionally.
  9. Brush immediately onto cake.
  10. Sugared Flowers: Dip flowers in egg whites or brush egg whites onto flower petals . Sprinkle lightly with sugar.
  11. Place on a baking sheet to dry & crystallize. Decorate top of cake with flowers.