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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
16 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 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


  • 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.
  • 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.
  • Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a

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Lemon-Thyme Tea Bread (continued)

Directions (continued)

  • toothpick inserted in center comes out clean. Cool 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 (16 slices).
Nutritional Facts: 1 slice equals 187 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 92 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.