Lemon-Thyme Tea Bread
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 1 loaf (16 slices).
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
Ingredients
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3/4 cup whole milk
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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2 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 tablespoon lemon juice
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1 tablespoon grated lemon zest
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GLAZE:
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1/2 cup confectioners' sugar
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1 tablespoon lemon juice
Directions
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1.
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.
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2.
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 zest.
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3.
Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
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4.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Nutrition Facts
1 slice: 187 calories, 7g fat (4g saturated fat), 43mg cholesterol, 92mg sodium, 29g carbohydrate (17g sugars, 0 fiber), 3g protein.
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