lemon thyme bread

What could be a better match than lemon thyme and lemons themselves? Not much, except perhaps, adding flour, sugar, butter and eggs to the mix, which makes for a pretty zesty and tasty bread that’s hard to pass up. Try this lemon thyme bread recipe and discover a delectable use for the citrusy herb and its namesake fruit. The lemon glaze makes this baked treat much more delicious, but can be omitted should you be looking for a lighter version. Enjoy straight out of the oven at breakfast, as an afternoon snack or a healthy dessert. 

Ingredients
1 cup organic white flour
1 cup organic whole wheat flour
2 teaspoons aluminum free baking powder
½ teaspoon salt
3 tablespoons organic butter or organic coconut oil
3 tablespoons organic yogurt
½ cup organic sugar
2 organic eggs
1 tablespoon organic lemon zest (grated peel)
2 tablespoons organic lemon juice
2 tablespoons lemon thyme, finely chopped
¾ cup milk

Lemon Glaze
2 tablespoons organic lemon juice
½ teaspoon organic lemon zest (grated peel)
½ cup organic powdered sugar

Method
Preheat oven to 325°F and grease a 9×9 inch loaf pan or a bundt pan. Sift together flour, baking powder and salt. In a separate bowl combine butter, sugar and eggs one at a time. Then mix in the lemon zest, lemon juice and lemon thyme. Add the dry ingredients to the wet ingredients and then mix in the milk.

Pour the cake batter into your greased pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Make your glaze while the cake is in the oven by mixing the powdered sugar with the lemon juice and zest. Let the cake cool for 5-10 minutes after taking it out of the oven and then drizzle with the lemon glaze. Garnish with edible flowers and serve as a sweet breakfast treat with butter or as a healthy snack with a dollop of yogurt and spoonful of fruit compote

Image: Myrtle Glen Farm