I love a good loaf of banana bread or zucchini bread, but it can get a little repetitive sometimes. For those occasions when I am looking for something new, I like to make tea bread, and one of my favorites is this Lemon Thyme Tea Bread.
Since you’ve been diligently caring for your homegrown thyme, you can put your harvest to good use by combining this herb with lemons to make this sweet, savory, dense tea bread.
Thyme is more versatile than it looks. Because of its mild lemony undertones, thyme blends well with lemon zest, enhancing its citrusy flavor. This, in turn, combines exceptionally well with the naturally sweet taste of this tea bread. With this, you’ll get to enjoy a golden, vibrant loaf dusted with the delicate sweetness of powdered sugar.
Because this is lemon thyme tea bread, it’s not complete without your afternoon tea! Precisely because it’s a little bit on the sweet side, each slice of lemon thyme tea bread balances out the earthy, slightly bitter taste of your fresh brew.
You can also pair your lemon thyme tea bread with a hot cup of coffee! Of course, every slice is a perfect snack, but because this bread looks absolutely enticing, you can even box it up to give as a wonderful gift to your friends and family.
If you’re looking for something new to try, make this lemon thyme tea bread from scratch. It’s light, delicious, and really easy to make. Trust me, it’s going to be the new staple in your kitchen!Print
Lemon Thyme Tea Bread
Simple and sweet — that’s what makes this lemon thyme tea bread an all-time favorite!
- Prep Time: 25 minutes
- Additional Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 55 minutes
- Yield: Serves 12 1x
- Category: Bakery
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 3/4 cups all-purpose flour
- 2 tablespoons minced fresh thyme
- 1 tablespoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting
- Pre-heat oven to 350 degree F. Grease an 8×4-inch loaf pan and set aside.
- In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in egg.
- In a separate bowl whisk together buttermilk and sour cream.
- In a third bowl combine the flour, thyme, lemon zest, baking soda, and salt.
- Add 1/3 of the dry mixture to the creamed mixture, then add 1/3 of the buttermilk mixture, beating well after each addition. Continue alternating until all ingredients are combined.
- Transfer to the greased loaf pan. Bake at 350 degrees F until a toothpick inserted in the center comes out clean, 40 to 50 minutes.
- Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners’ sugar.
If you’ve never grown thyme, or have only grown one kind, you’re missing out on one of the most versatile and easy-to-grow herbs in the garden. With our It’s About Thyme Gardening Guide, you’ll have everything you need to know about growing and enjoying this versatile herb.
Have you tried this recipe? It’s so easy and should be a staple in your house—please tell us how it turned out for you.