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Lemon-Thyme Bread

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
    1 loaf (12 slices)


  • 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


  • 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.
  • 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.
LEMON-THYME MINI LOAVES: Use 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° until a toothpick comes out clean, 25-30 minutes. LEMON-THYME MUFFINS: Make batter as directed; fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 16-20 minutes. 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° until a toothpick comes out clean, 10-12 minutes. 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.
Nutrition Facts
1 slice: 212 calories, 10g fat (6g saturated fat), 45mg cholesterol, 176mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

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  • KristineChayes
    Aug 23, 2017

    I've made this bread many times for family gatherings and everyone always loves it. I use my own home grown thyme and increase the grated lemon peel to two tablespoons. It has a fine texture and delicate taste, not overly sweet. A perfect bread for breakfast, tea time or dessert.

  • annepaulette
    May 14, 2017

    No comment left

  • mypuggypugs
    Jun 26, 2013

    No comment left

  • sthollings
    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!

  • Waitress28
    Jul 4, 2012

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

  • Waitress28
    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.

  • mlinder
    Jun 3, 2012

    No comment left

  • samhelton
    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.

  • katlink
    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!!!

  • Summy
    Dec 5, 2011

    So much fun to make, and so delicious. It has the texture of Sara Lee pound cake! I am going to try making it without the thyme and lemon and just add some vanilla, and it would taste just like pound cake without all the work. I might even mix in some mini chocolate chips. :)