Lemon Thyme Bread
¾ c milk 6 T softened butter
1 T chopped fresh lemon thyme 1 c sugar
2 c flour 2 eggs beaten
1½ t baking powder 2 T lemon peel
¼ t salt juice of 2 lemons
Preheat oven to 350. Heat milk with several stems of lemon thyme, let steep
until cool. Strain stems and use the herb milk infusion with dry ingredients.
Mix flour, baking powder, and salt together. In another bowl cream butter
and sugar, beating until light and fluffy. Add eggs and beat until blended. Add
lemon zest. Add dry flour mixture and herb milk alternately. Pour batter into
greased pan and bake for 40 minutes. Let cool and glaze with powdered sugar
and lemon juice.