It's Lemon Thyme!...Pound Cake

Total Time

Prep: 55 min. Cook: 180 min.


10 servings

Updated: Mar. 31, 2023
Mom always grew fresh herbs and one afternoon just threw a handfull of thyme from her roast chicken into the batter of her sour cream lemon pound cake! It was a match made in heaven and we haven't changed a thing since!


2 sticks butter
1/2 cup crisco
3 cups sugar
1/2 teaspoon baking soda
3 cups all-purpose flour
1/4 tsp. salt
6 large eggs
1 vanilla bean - seeds scraped or 1 teaspoon vanilla
1 cup sour cream
1 tbsp. lemon thyme leaves - finely minced
*Extra flour and crisco for preparing baking pan


Cream butter, crisco and sugar. Sift flour with baking soda and salt. Add each egg slowly, one a time, waiting for each egg to blend in before adding the next. Add vanilla or vanilla bean seeds. When that is well blended, slowly alternate the flour mixture and sour cream, beginning and ending with flour mixture. Add lemon thyme. Prepare large tube pan by using the butter or crisco wrapper to grease the pan well. Add flour, tap to cover all surfaces then tap to remove any excess flour. Pour batter into prepared pan. Drop tube pan with batter one solid time on the countert o remove air bubbles. Pound cakes should be heavy and dense, hence the name :) Bake at 325 for 1 hour 20-30 minutes or until toothpick inserted in center comes out clean. Let cool 15-20 minutes then remove from pan.