Thyme adds a tasty twist to a classic favourite
I adore all things lemon and this speedy sweet bread is one of my go-to recipes. The addition of fresh thyme leaves makes this loaf extra-special, providing a nice pop of flavour, particularly in the sweet glaze on top. Easy enough for a weekend brunch, this loaf is so delicious you could also serve it at a fancier event like a tea party or bridal shower. It’s great for gifting too!
- 3/4 cup (185 mL) salted butter, softened
- 1 cup (250 mL) white sugar
- zest of 1 lemon
- 2 tablespoons (30 mL) freshly squeezed lemon juice
- 1 tablespoon (15 mL) finely chopped fresh thyme leaves
- 2 large eggs
- 2 tablespoons (30 mL) sour cream
- 1 3/4 cups (415 mL) flour
- 1 teaspoon (5 mL) baking powder
- 1/4 cup (60 mL) white sugar
- zest of 1 lemon
- 1/4 cup (60 mL) fresh lemon juice
- 2 teaspoons (10 mL) fresh thyme leaves
- 3 tablespoons (45 mL) water
- Preheat oven to 350F. Line an 8 x 4 inch (20 x 10 cm) loaf pan with parchment paper and set aside.
- Make the batter using a stand or electric hand mixer. In a large bowl beat together the butter, sugar, lemon zest, lemon juice and thyme until light and fluffy. Add eggs one at a time and blend thoroughly. Add sour cream and blend in.
- Sift together the flour and baking powder. Add in, half at a time, to the butter mixture and blend in. Spoon into the loaf pan, smoothing the top with the back of the spoon or your dampened fingertips.
- Bake for 50 – 60 minutes, or until a skewer inserted in the centre comes out clean.
- While loaf bakes, prepare the glaze. Put sugar, zest, lemon juice, thyme and water into a small saucepan. Bring to a boil then reduce heat so it simmers and reduce by half (about 6 – 8 minutes). Strain the hot syrup into a jug or glass measure to make it easier to drizzle.
- As soon as you remove the baked loaf from the oven, poke holes all over the top with a toothpick then pour the warm syrup slowly and evenly over the top. Press a few small sprigs of thyme into the top of the loaf; as the glaze cools, the thyme will adhere.
- Let cool for 20 minutes then lift out of the pan by the edges of the parchment paper and cool completely on a wire rack before slicing and serving.
- Well-wrapped, the loaf keeps for 3 days at room temperature or 3 months in the freezer.
Makes one loaf.