Lemon-Thyme Bread

2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
3/4 c. sugar
2 eggs
1 Tbsp. grated lemon zest
2 Tbsp. lemon juice
2 Tbsp. fresh thyme, finely minced
2/3 c. half-and-half

Sift together flour, baking powder and salt in medium bowl. In large bowl cream butter. Gradually add sugar; beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, juice and thyme. Alternately add dry ingredients and half-and-half to butter mixture, mixing just until batter is blended. Pour batter into 8-inch loaf pan and bake for 55-60 minutes in preheated 350° oven, until pick inserted into center comes out clean. Let stand in pan for five minutes, then turn out onto wire rack. A glaze of two tablespoons fresh lemon juice and 1/2 cup powdered sugar may be poured slowly over warm loaf. Let cool completely.

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