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Recipe: Thyme-Cornmeal Pound Cake


10-12” Bundt pan (fluted makes nice presentation), buttered well with light flour dusting.

KitchenAid Mixer if available.

Cake rack for cooling.

Preheat Oven: 325. Bake 1 hour, 10 minutes. 1 hour cooling time.


2 cups granulated sugar (1 cup Stevia + 1 cup granulated)

1 cup unsalted butter, softened + more to butter pan

4 large eggs

2 egg whites (use prepared egg whites from carton; 6 T = 2 eggs)

2 cups flour + pan dusting

1 cup heirloom* cornmeal (ordered from Bayou Cora Farms in AL or use another brand in grocery store)

1 tsp salt (use Mediterranean Sea Salt or Himalayan Pink)

¼ tsp baking soda

1 cup 0% Greek Yogurt

2 tsp lemon zest plus 4 T fresh juice from 2 lemons, divided

2 tsp finely chopped thyme + sprigs* for garnish

1 tsp finely chopped rosemary



2 cups powdered sugar (can mix 1 cup powdered Stevia – you can do this yourself by putting it into a mini chopper)

3 – 6 T milk as needed to thin glaze.

Can also use light powdered sugar dusting along with lemon zest and fresh herbs instead of glaze

Beat sugar and butter on medium speed until light and fluffy, 5 to 6 minutes. Add eggs and egg whites one at a time to incorporate. Stir remaining dry ingredients together and add to mixer alternating with yogurt, about 3 shifts on low speed.  Stir in lemon zest, thyme and rosemary along with 2 T lemon juice.

Pour into the prepared pan for baking. Shake and tap gently to smooth and settle into pan.

Bake for 1 hour and check for doneness using a wooden toothpick. Set on a wire rack for 10-15 minutes before turning out to cool completely for 1 hour before glazing.

Special Notes

  • Important to use heirloom cornmeal for superb nuttiness and flavor
  • I used fresh herbs purchased from Mitchell’s Nursery that I had growing in my garden! Decorated cake with Lemon Thyme.

Recipe adapted from Southern Living Magazine, October 2020 Issue