Lemon and thyme pund cake

Lemon is perfect match with all kinds of cakes. In addition to lemon in this cake I added fresh thyme leafs
and a lemon syrup. Yum!  The recipe is from The Hummingbird bakerys cookbook.

Lemon and thyme loaf
7 oz soft butter
7 oz all-purpose flour
2 unwaxed lemons, zest
3 tsp thyme leaf, chopped
7 oz granulated sugar
3 large eggs
1 tsp baking powder
1/4 tsp salt
1 fl oz sour cream

Lemon syrup
1 1/2 oz granulated sugar
Zest and juice of 1 lemon
2 tsp thyme leaves, chopped
1 1/2 fl oz water

Preheat oven to 325 F. Grease a loaf tin with butter and dust with flour.
Using a hand held whisk or a kitchen aid with paddle attachment beat butter, lemon zest, thyme leaves and sugar
until light and fluffy. Add the eggs , one at the time. Beat well after each egg.
Sift flour, baking powder and salt together and add to the egg mixture in two batches.
Then add the sour cream.
Pour batter into the tin loaf. Bake for 35-40 min until sponge is firm.
While the loaf is baking make the syrup.
Place all the ingredients in a small saucepan. Bring to boil and let reduce to half. Pour syrup onto the cake
as soon as it comes out of the oven. After adding the syrup, allow the loaf to cool for a couple of minutes
in the tin. Then transfer to a wire rack to cool completely before serving.