Lemon-Thyme Pound Cake

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Martha Stewart


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18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened, plus more for pan

1 1/2 cups all-purpose flour, sifted, plus more for pan

12 sprigs fresh lemon thyme, plus more for garnish

1/2 teaspoon salt

Finely grated zest of 1 lemon (about 2 teaspoons zest)

1 1/4 cups sugar

1/2 teaspoon pure vanilla extract

6 large eggs, room temperature

Muscat and Lemon Thyme Syrup

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