Lemon-Thyme Bread

Name: Lemon-Thyme Bread
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 1 loaf (12 slices).
Ingredients: 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 zest; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Confectioners' sugar

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
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

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 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° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.

LEMON-THYME MINI LOAVES: Use three 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.

Originally published as thymely lemon bread in Taste of Home November 2011

Reviews

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Average Rating:

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.
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 around...family 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.
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. :)
Brammee

Nov 25, 2011

This is simply delicious
Dianne Blum

Nov 10, 2011

I thought this bread recipe was outstanding. It is just different enough to catch your attention, and seems like the perfect thing to serve with a cup of hot tea. I used 1 tablespoon of dried thyme instead of the fresh. It is a recipe I will be making again soon! Dianne
Jan520

Nov 8, 2011

We have a lemon tree with so many lemons, so I froze some of the zest.Tried this recipe, it was very good. Light flavor and just nice with a cup of tea.