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Lemon-Thyme Bread Recipe

Lemon-Thyme Bread Recipe

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 YIELD:12 servings


  • 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 peel
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners' sugar


  • 1. 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 peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  • 2. 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. Yield: 1 loaf (12 slices).

Recipe Note

LEMON-THYME MINI LOAVES: Use three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. LEMON-THYME MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. 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° for 10-12 minutes or until a toothpick comes out clean. 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.

Nutritional Facts

1 slice: 212 calories, 10g fat (6g saturated fat), 45mg cholesterol, 176mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

Reviews for Lemon-Thyme Bread

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[email protected] User ID: 3020137 115118
Reviewed 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 User ID: 6014562 196428
Reviewed 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 User ID: 6014562 198248
Reviewed 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 User ID: 6318547 194112
Reviewed 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 User ID: 6318166 120044
Reviewed 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 User ID: 1386846 138565
Reviewed Dec. 5, 2011 Edited Dec. 7, 2015

"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 User ID: 3910049 125794
Reviewed Nov. 25, 2011

"This is simply delicious"

Dianne Blum User ID: 2644369 181138
Reviewed 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 User ID: 6331199 138547
Reviewed 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."

mnccaleb User ID: 4255057 196416
Reviewed Oct. 26, 2011

"Good and super easy bread! My husband loved the lemon flavor!"

Gjessie User ID: 6301415 196414
Reviewed Oct. 26, 2011

"A co-worker made this and shared it. It was very good. Lightly flavored and not too sweet."

Joscy User ID: 2694585 197160
Reviewed Oct. 8, 2011

"This bread looks luscious, although haven't had pleasure of making yet, taste of home recipes have never failed me yet. THANK YOU!!"

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