January 4, 2012

Lemon Thyme Tea Bread

My husband always teases me about trying yet another recipe for something when I've already claimed to have found the best recipe.  I like variety.......like banana chocolate chip bread, banana with lime glaze, banana coconut,  you get the idea.  But when it comes to a lemon tea bread, he's right!  I've been on a quick bread craze since I've discovered these awesome pans.  I posted a recipe for a new lemon poppy seed bread the other day.  It was great right from the oven, good lemon flavor, but I found it to be quite dry the next day.  I wanted to remove it, being it lost its "favorite" status here at CWTC, but my daughter wants it on-she loves it!  :)  Being that I'm eventually collecting all these recipes for cookbooks for my children, I'm leaving it on for her sake.  But trust me, the recipe below is the best!  It's very moist-definitely has more of a cake-like texture.  For even more lemon flavor, I added 1/2 teaspoon of Penzeys Pure Lemon Extract.  I've made this dozens of times since I found it about 15 years ago.  I also make sure I have lemon thyme in my garden just for this!  -Perfect for tea parties, ladies luncheons and showers.  (My hubby and boys love it too!)    :)

1 3-ounce package cream cheese, softened
3 tablespoons butter, softened
2/3 cup sugar
1 egg
1 cup plus 2 tablespoons flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon snipped fresh lemon thyme or thyme
1 teaspoon finely shredded lemon peel

Grease and lightly flour an 8x4 baking pan. In a medium bowl, beat the cream cheese and butter with electric mixer on high speed until light and fluffy. On medium-low speed, gradually add the sugar, beating well. Add the egg and beat mixture until combined. In a small bowl, stir together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture and beating well after each addition. Stir in lemon thyme and lemon peel. Spread batter into prepared pan. Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove the loaf from pan; place on rack. Drizzle Lemon Glaze over warm loaf. Cool completely.

*  If you want to bake these in mini loaf pans, a double batch will actually fit perfectly into 4 pans.  You want a nice, round top, so don't skimp on how high you fill them.  I filled them about 3/4 full.  The other nice thing about these strapped mini loaf pans is you don't have the problem of the single pans tilting through your oven racks!
Lemon Glaze:
In a small bowl, stir together 1/2 cup sifted powdered sugar and 1/2 teaspoon finely shredded lemon peel. Stir in enough lemon juice or milk (about 1 teaspoon) to make a drizzling consistency.

No comments:

Post a Comment

Thank you for visiting Cooking with the Cooks! We value your comments as we are constantly updating and improving our site. To make a public comment which, after approved may be open to the web, click "Post Comment". To make a private comment, suggestion, or a "Site Eyes*" comment, please click here to contact us. Thank You!
* We try to make sure all content is correct, but if you see an error, please let us know so we can fix it. Thank You.