Lemon-Thyme Bread Recipe
Lemon-Thyme Bread Recipe photo by Taste of Home

Lemon-Thyme Bread Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 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 peel
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners' sugar

Nutritional Facts

1 slice equals 212 calories, 10 g fat (6 g saturated fat), 45 mg cholesterol, 176 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, 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° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar. Yield: 1 loaf (12 slices).
LEMON-THYME MINI LOAVES: Use three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. LEMON-THYME MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Yield:1 dozen muffins. LEMON-THYME MINIATURE MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Yield: 4 dozen miniature muffins. LEMON-THYME ICING: In a small bowl, combine 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme and 3 to 4 teaspoons lemon juice, as needed, to achieve a drizzling consistency. Yield: 2 tablespoons. LEMONY CREAM CHEESE: In a small bowl, beat 8 ounces softened cream cheese until fluffy. Add 1/3 cup confectioners’ sugar, 4 teaspoons lemon juice and 1 teaspoon grated lemon peel; beat until smooth. Yield: 1 cup.
Originally published as Lemon-Thyme Bread in Taste of Home November 2011, p63

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 23, 2012

"This recipe has become one of my favorites-and a favorite of my family and friends! The mini loaves make terrific gifts--if they last long enough to give!"

Reviewed Jul. 4, 2012

"Love this recipe! Use my own lemon-thyme that I grow and I make muffins. Can't keep them around...family eats them up!"

Reviewed Jun. 19, 2012

"My family loves this recipe, especially the guys. I make muffins and they can't stop eating them. I grow my own lemon thyme so the grandkids love picking it and chopping it."

Reviewed Dec. 24, 2011

"This is a definite keeper. The keys are fresh tyme and fresh lemon in a great combination. Everyone with whom we've shared this has raved about it."

Reviewed Dec. 7, 2011

"I just made this last night and it turned out very well. The taste is so refreshing and light. The mix of fresh thyme and lemon is excellent!!!"

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