- 1 stick (8 Tbsp.) unsalted butter
- 1 cup granulated sugar
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoons kosher salt
- 2 large eggs
- 1 Tbsp. lemon zest (about 1 lemon)
- 4 Tbsp. freshly squeezed lemon juice, divided
- 2 Tbsp. fresh lemon thyme, chopped
- 2/3 cup whole milk
- 1/2 cup confectioner’s sugar
Preheat your oven to 350 degrees, then butter and flour a 9×5 bread pan.
Combine butter & sugar in a bowl, with an electric mixer, beating until light and fluffy. Meanwhile, in a separate bowl, whisk the flour, baking powder and salt together. Set aside. When the butter/sugar mixture is light and fluffy, add the eggs one at a time, beating well until fully mixed before adding the next egg. Add the lemon zest and 2 Tbsp. of the lemon juice, mixing well until distributed throughout the batter. Reduce the mixer speed to low and alternate adding the milk and flour mixture, beginning and ending with the flour. (1/3 flour, 1/2 milk, 1/2 the remaining flour, the rest of milk, the remaining flour). Fold in the lemon thyme. Spread the resulting batter into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the bread from the oven and allow to cool for 10 minutes before turning out onto a cooling rack set over a piece of waxed paper. In a small pitcher, combine confectioners’ sugar and the remaining 2 Tbsp. of lemon juice, stirring until a thin glaze is formed. Pour the glaze over the top of the warm loaf once it has been removed from the pan. Allow to dry for 10 minutes before serving.