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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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 all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 tablespoon lemon juice |
1 tablespoon grated lemon peel (used about 2 lemons) |
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 until bubbly, cover and let stand for 5 minutes. Cool to room temperature.
2. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating baking powder and slat; add to creamed mixture alternately with reserved milk mixture. Stir in lemmon juice and peel.
3. Pour into a greased 9 in.x 5 in.x 3 inches loaf pan. Bake at 350 degrees for approximately 45 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
4. In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
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