Ultimate Lemon Pound Cake and Lemon Thyme Strawberries
Recipe from Tartelette
Ultimate Lemon Pound Cake With Lemon Thyme Strawberries:

For the Cake:

2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter at room temperature
2 cups sugar
6 large eggs
1 cup milk
2 TB lemon zest
1/2 cup fresh lemon juice

Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.
Sift the flour, baking powder and salt together.Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest.Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.
Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved. Invert the cake onto a rack, positioned over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.

For the lemon thyme strawberries:
4 cups sliced strawberries
1/2 cup chopped lemon thyme
2 Tb lemon juice
2 Tb sugar (that is plenty to release the strawberry juices and the cake being sweet you don't really need much more)

Mix all the ingredients together and let macerate at room temperature for 30 minutes. Refrigerate until ready to use. Bring back to room temp before serving.