Lemon Thyme Pound Cake
With Blueberry Compote and Lemon Creme Fraiche
by Jason Porter, Bowman's Bear Creek Lodge
Ingredients for Lemon Thyme Pound Cake |
1/2 cup unsalted butter, softened
1 tsp lemon thyme leaves, chopped
1 1/2 cup all-purpose flour
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How to Make It |
Preheat oven to 350 degrees. Butter and flour one 9x5x3" loaf pan.
Beat first four ingredients, scraping bowl to combine all ingredients. Mix on high for 4-5 minutes until mixture is light and airy. Combine and sift flour, baking powder, and salt. Beat flour into egg mixture alternately with milk in three batches, on low speed, until smooth.
Pour batter into loaf pan. Bake 50-60 min to until toothpick inserted into middle of cake comes out clean. Cool 30 min. Invert on wire rack and cool completely.
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Ingredients for Blueberry Compote |
2 cups fresh or frozen blueberries
2 Tbsp Grande Marnier orange liqueur
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How to Make It |
Combine berries, sugar and water in saucepan over medium heat. Bring to a low simmer. Reduce heat. Simmer for 30 minutes on low. Add liqueur. Simmer 10 minutes more. Remove to bowl and cool.
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Ingredients for Lemon Creme Fraiche |
1 1/2 tsp lemon zest (use microplain grater)
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How to Make It |
Combine all ingredients in medium size mixing bowl and whip together with wire whisk until sugar is dissolved. Chill. |
How to Plate It |
Spoon two ounces of Blueberry Compote onto plate and pool. Top with a slice of cake and add a dollop of creme atop the cake. Garnish with a lemon thyme sprig and lemon zest. Serve immediately.
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