Lemon-Thyme Tea Bread
Taste of Home
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“I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe,” says Jeannette Mango, Parkesburg, Pennsylvania.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 40 min. + cooling
Ingredients:
- 3/4 cup milk
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon peel
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
Directions:
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until bubbly; cover and let stand for 5 minutes. Cool to room temperature.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf.