Lemon - Thyme pound cake

Lemon-Thyme Pound Cake

1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon zest
2 - 3 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup milk
2-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar (or skip it!)
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves

Preheat oven to 325°. Grease and flour a Bundt pan.

In a large bowl, beat the sugar and butter together until smooth. Set aside.

Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.

Stir the lemon rind, lemon juice, vanilla , and milk into the
egg/sugar/butter mixture.

Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.

Add the cream of tartar to the egg whites and whip until foamy. Add the sugar
and beat until stiff peaks are formed.

Gently fold the egg whites and thyme leaves into the batter.

Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.

Invert the cake on a rack and cool in the pan.

Makes 16 servings