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Lemon-Thyme Tea Bread

Lemon-Thyme Tea Bread
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. —Jeannette Mango, Parkesburg, Pennsylvania
12 ServingsPrep: 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 bowl, cream butter and sugar until light and fluffy. 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
© Taste of Home 2013

2 of 2

Lemon-Thyme Tea Bread (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 piece) equals 250 calories, 9 g fat (5 g saturated fat), 58 mg cholesterol, 146 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013