 | | Directions |
- Grease a loaf pan. Heat milk over medium heat for about 4 minutes with 1 tablespoon zest and lemon thyme.
- Turn off heat and let steep until cool. Set aside.
- Mix flour, baking powder and salt together.
- In another bowl, cream butter, add sugar, continue beating until light and fluffy. Beat in eggs, 1 at a time. Add 1 tablespoon lemon zest.
- Mix in flour alternately with cooled herbed milk.
- Mix just until blended.
- Pour into greased pan.
- Bake 50-60 minutes at 325°, until toothpick inserted in center comes out clean. Glaze while hot.
- For glaze: Whisk together lemon juice and confectioners' sugar, adding sugar little by little until glaze is thick but pourable.
- Pour over hot bread.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9x5 loaf pan, 2 medium mixing bowls
Servings: 10
Serving Size: 1 slice
|  | | Ingredients | | - | | 3/4 cup milk |
| - | | 2 tablespoons lemon zest - divided |
| - | | 1 tablespoon lemon thyme - finely chopped |
| - | | 2 cups flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 6 tablespoons unsalted butter - at room temperature |
| - | | 1 cup sugar |
| - | | 2 eggs |
| - | | GLAZE |
| - | | juice of 2 lemons |
| - | | 1 cup confectioners' sugar |
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