Ingredients
3/4 cup whole milk1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/2 cup butter, softened1 cup sugar2 large eggs, room temperature2 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt1 tablespoon lemon juice1 tablespoon grated lemon zestGLAZE:1/2 cup confectioners’ sugar1 tablespoon lemon juice
Preparation
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.
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.
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.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
