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Lemon Thyme Pound Cake

LEMON BALM & THYME POUND CAKE
(gluten-free)

Serving size: 1 mini bundt cake

Makes: 12 mini bundt cakes

Makes: 12 servings

Time to Make: 60 minutes

Good for the Body, Mind, & Soul

Contains: Dairy, Eggs

LEMON BALM & THYME MINI BUNDT CAKE

During Easter I’ve made these spring time favorites as the lemon balm has started to fully grow and the evergreen thyme is plentiful in my yard. I think the combination of these herbs and the lemon make this a special treat. The health benefits of lemon balm, in particular, are quite amazing, and I make this plant a constant in my garden. The medicinal properties of lemon balm are mainly supportive in the digestive tract by helping setting a nervous stomach (acting as a nervine or relaxant) and soothing the lining of the gut. Lemon balm also has some restoring benefits such as helping with GABA levels, aiding to help fight free radicals as it is also rich in antioxidants. Overall, lemon balm in turn can help with overall decreasing stress and anxiety. My favorite way to consume lemon balm, is to have it fresh or dry it out and enjoy it as a tea. A great way to enjoy these springtime delights, is with a side of lemon balm tea!

INGREDIENTS

  • 1 ½ cups gluten-free Flour (cake flour makes it super light)

  • 1 ¼ teaspoons Baking Soda

  • ¼ tsp Salt

  • ½ cup Unsalted Butter, at room temperature

  • 1 cup Sugar

  • ¼ cup fresh Lemon Balm Leaves, chopped finely

  • 2 Tablespoons fresh Thyme leaves, stems removed

  • 2 Eggs, large, at room temperature

  • 1 teaspoon Vanilla Extract

  • 1 lemon, zested and juiced

  • ½ cup Kefir

  • Powdered Sugar for dusting

PREPARATION

  1. Preheat oven to 350 degree F

  2. Lightly grease mini Bundt pans with butter and dust with flour

  3. In a medium bowl, whisk flour, baking soda, and salt

  4. In a large bowl, cream butter and sugar, then add herbs and gently stir

  5. Add eggs and vanilla into the creamed butter bowl, then the lemon zest and juice of the lemon. When extracting the juice, first roll the lemon on a counter to help fully release the juice!

  6. Mix a third, alternating between flour bowl and kefir, into the creamed butter bowl

  7. Making sure this is a gently mixing, do not over mix

  8. Pour into your prepared mini Bundt pan

  9. Tap on the counter to allow any air bubbles to rise to the top

  10. Place into the oven for 20-30 minutes or until toothpick or cake tester inserted in the center comes out clean. Depending on the size of the Bundt cake, this may change* (seen note below)

  11. Cool in pan for about 10 minutes, then gently remove cake from pan(s) and allow to fully cool on a wire rack.

  12. Dust with powdered sugar if desired and fresh thyme and lemon balm leaves.

  13. Enjoy!

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*If using a 6-cup pan, bake for 40 minutes and adjust as needed

*If using 3-cup pan, bake for 30 minutes and adjust as needed

*If using mini bundt pan, bake for 20 minutes and adjust as needed

DISCOVER HEALTH-CRUSH

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Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.

Lemon Balm Thyme Bundt Cake Nutrition Label

PLAYS NICELY WITH

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