Lemon Thyme Tea Bread

A delicious recipe found in taste of home magazine

• Ready In: 1 hr 5 mins
• Yields: 1 loaf

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)

• 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 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.