Lemon Thyme Cake
rec.food.cooking/Jeane Bell (1996)
From: Leslie Bilderback of Zolašs Restaurant -San Francisco

1 cup butter
1 cup sugar
grated zest of 3 lemons
4 eggs
3 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup chopped fresh thyme
1 cup milk
Glaze: 1 cup lemon juice mixed with 1/2 cup powdered sugar

Preheat oven to 350F. Butter and flour a 9-inch bundt pan. Cream butter with sugar and lemon zest.Beat in eggs one at a time.Sift flour with baking powder and salt;stir in thyme. Add to creamed mixture alternately with the milk.Pour into prepared pan.Bake 40-50 minutes, until a toothpick inserted in center comes out clean.Turn out onto a rack and spoon glaze over the hot cake. Serves 10.