Lemon-Thyme Pound Cake

• FOR THE CAKE:
• 2/3 cups Salted Butter, Softened
• 1-1/3 cup Sugar
• 2 Tablespoons Lemon Juice
• 1 teaspoon Lemon Extract
• 3 whole Eggs
• 2-1/4 cups Cake Flour
• 1 Tablespoon Fresh Thyme
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 2/3 cups Buttermilk
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 Tablespoon Milk
• 1 Tablespoon Lemon Juice

1. Preheat oven to 350 F. In a large mixing bowl using an electric mixer, cream butter and sugar on high speed for 2-3 minutes. Add lemon juice and lemon extract, and then add the eggs one at a time, beating well between each.
2. In a small bowl, combine flour, thyme, salt, and baking powder. Add this into the creamed mixture alternately with buttermilk, until mixed well. Pour into a greased 9x5" loaf pan. Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
3. Cool bread for 10 minutes before removing from pan. Cool on wire rack. Cover with lemon glaze once cooled. Garnish with sprigs of fresh thyme. Makes 1 loaf.
4. To make the lemon glaze: In a small bowl, whisk together powdered sugar, milk, and lemon juice. Pour over warm bread.

cake, butter, sugar, lemon juice, lemon, eggs, flour, fresh thyme, salt, baking powder, buttermilk, powdered sugar, milk, lemon juice

Taken from tastykitchen.com/recipes/desserts/lemon-thyme-pound-cake/ (may not work)