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
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.
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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 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.
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. :)
Reviews
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.
No comment left
No comment left
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!
Love this recipe! Use my own lemon-thyme that I grow and I make muffins. Can't keep them around...family eats them up!
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.
No comment left
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.
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!!!
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. :)