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- 1 cup confectioners' sugar
Bursting with lemon flavor, this wonderfully moist quick bread is perfect for afternoon tea or
coffee or when served at breakfast or brunch.
Directions
Grease a loaf pan. Heat milk over medium heat for about 4 minutes with 1 tablespoon zest and
lemon thyme.
Turn off heat and let steep until cool. Set aside.
Mix flour, baking powder and salt together.
In another bowl, cream butter, add sugar, continue beating until light and fluffy. Beat in
eggs, 1 at a time. Add 1 tablespoon lemon zest.
Mix in flour alternately with cooled herbed milk.
Mix just until blended.
Pour into greased pan.
Bake 50-60 minutes at 325°, until toothpick inserted in center comes out clean. Glaze while
hot.
For glaze: Whisk together lemon juice and confectioners' sugar, adding sugar little by little
until glaze is thick but pourable.
Pour over hot bread.
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