Lemon Thyme Pound Cake
Ingredients
- 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened, plus more for pan
- 1 1/2 cups all-purpose flour, sifted, plus more for pan
- 12 sprigs fresh lemon thyme, plus more for garnish
- 1/2 teaspoon salt
- Finely grated zest of 1 lemon (about 2 teaspoons zest)
- 1 1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 6 large eggs, room temperature
- Muscat and Lemon Thyme Syrup
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