Prep Time 20 min Cook Time 40 min Total Time 1 hr
Serves 8-12     adjust servings


For the Lemon Thyme Pound Cake

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter
  • 1 1/4 cups sugar
  • 2 tablespoons lemon zest
  • 2 teaspoons freshly-squeezed lemon juice
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla
  • 3-4 sprigs thyme

For the Honey Whipped Goat Cheese

  • 4 ounces goat cheese
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon fresh thyme, chopped
  • 1 tablespoon honey
  • pinch of fleur de sel


  1. Preheat oven to 350º. Prepare a 8 1/2 by 4 1/2 inch loaf pan by lining it with parchment paper and then spraying with cooking spray.
  2. Place the butter and thyme in a small saucepan and cook over low heat until the butter is melted. Cover and set aside to cool.
  3. Combine flour, baking powder and salt in a small bowl. Use a fork to mix thoroughly. Set aside.
  4. When butter has cooled, squeeze as much butter as possible out of the thyme. Discard thyme stems. If a few thyme leaves have remained in the melted butter, don't worry; it's fine.
  5. In the bowl of a food processor, combine sugar and lemon zest. Pulse in 6 two-second pulses. Remove the lid of the food processor and pour lemon juice over the now lemon-flavored sugar. Add the eggs and vanilla before replacing lid. Process on low speed for ten seconds. Next, slowly drizzle the thyme-infused melted butter in while the food processor is running. Using a rubber spatula, transfer the mixture to a large bowl.
  6. Sift 1/3 of the flour mixture over the egg/sugar and whisk gently just to combine. Repeat the process two more times until all of the flour has been incorporated.
  7. Pour batter into prepared pan. Bake for fifteen minutes. Reduce the oven temperature to 325º and continue baking until the cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
  8. Allow the cake to cool in pan for ten minutes and then gently remove the cake from pan and transfer it to a wire rack to cool to room temperature.
  9. While the cake cools, prepare the honey whipped goat cheese. In a medium bowl, combine softened goat cheese and softened cream cheese. Using a hand mixer, mix on medium speed until combined and no lumps remain. Stir in thyme, honey and fleur de sel until thoroughly combined.
  10. To serve: slice pound cake and top with a dollop of honey whipped goat cheese.

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