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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
3/4 cup milk |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 tablespoon lemon juice |
1 tablespoon grated lemon peel |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
Directions:
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.
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 peel.
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.
4. In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (16 slices).
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