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Lemon-Thyme Bread

TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD: 1 loaf (12 pieces).
Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. —Cathy Tang, Redmond, Washington

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners' sugar

Directions

  • 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  • 2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.

Nutrition Facts

1 piece: 212 calories, 10g fat (6g saturated fat), 45mg cholesterol, 176mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

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