Simple and sweet — that’s what makes this lemon thyme tea bread an all-time favorite!
Author:Norann Oleson
Prep Time:25 minutes
Additional Time:40 minutes
Cook Time:50 minutes
Total Time:1 hour 55 minutes
Yield:Serves 12 1x
Category:Bakery
Ingredients
Scale
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
Instructions
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.
