Lemon Thyme Cake

1 c Butter
1 c Sugar
3 Lemons; grated zest of
4 Eggs
3 c Flour
1 tb Baking Powder
1/2 ts Salt
1/4 c Fresh Thyme; chopped
1 c Milk
Glaze:
1 c Lemon Juice; mixed with 1/2 c Powdered Sugar

Preheat oven to 350 degrees F. Butter and flour a 9" 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 the prepared pan. Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. Turn out onto a rack and spoon glaze over the hot cake.

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