Lemon-Thyme Tea Bread

My parents are big tea drinkers. I thought it would be fun to have a tea bread to serve them during their last visit. They both liked this. This recipe is from an issue of Taste of Home.

Prep: 20 min.
Bake: 40 min. plus cooling
Yield: 1 loaf

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

Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice

In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until it bubbles; cover and let stand for 5 minutes. Cool to room temperature.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and lemon peel.

Pour into a greased 9x5x3 loaf pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients until smooth; drizzle over bread.