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

Lemon-Thyme Tea Bread Recipe

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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. —Jeannette Mango, Parkesburg, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice: 187 calories, 7g fat (4g saturated fat), 43mg cholesterol, 92mg sodium, 29g carbohydrate (17g sugars, trace fiber), 3g protein


  1. In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
  2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
  3. Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
  4. In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (16 slices).
Originally published as Lemon-Thyme Tea Bread in Taste of Home February/March 2006, p13

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Reviewed Mar. 24, 2016

"I wasn't sure about this bread myself, but my husband and son loved it. I'll keep the recipe and try it again sometime."

Reviewed May. 2, 2015

"I totally LOVE this bread. It's my go-to morning bread, because I can keep the ingredients always on hand. I like that it's not too lemony, not too sweet, but moist and sweet-milky. I always add a full tablespoon of dried thyme--I think it helps cut the lemony sweetness a bit. I have also never added the glaze. It's already moist and sweet enough."

Reviewed Oct. 17, 2014

"I must be losing my "touch" because I found this very disappointing. My oven is spot on the temperature but after 40 minutes, a toothpick came out coated with batter but the edges of the cake were starting to pull away from the sides. Gave it another 5 mins and then another 3. That would account for how dry it is but it also does not have much flavor. Only the glaze has any flavor and I didn't really care for it when I tasted it before I put it on the bread. I kept reading and rereading the ingredients and instructions before and after making it and I know I followed them to a "T". I am really disappointed as I was so looking forward to a piece with a cup of tea."

Reviewed Jun. 16, 2014

"I didn't have thyme so I used rosemary. The cake was moist and delicious and easy to make.

Everyone enjoyed this new favorite."

Reviewed Apr. 28, 2014

"Lovely taste."

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