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Lemon & Thyme Loaf

A sweet and simple lemon thyme loaf topped with a tangy citrus glaze.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Servings: 8 serves
Author: Andrea

Ingredients

  • 1 cup castor sugar
  • 1 tablespoon lemon zest
  • 2 teaspoon thyme leaves
  • 200 g unsalted butter softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk
  • 4 tablespoon lemon juice
  • 1 ¾ cup all purpose flour (260g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Lemon glaze

  • 1 cup icing sugar
  • 2 tablespoon lemon juice
  • Extra sprigs of fresh thyme for garnish

Instructions

  • Preheat your oven to 175ºC (155ºC fan-forced). Prepare a loaf tin with baking paper.
  • In the bowl of a stand mixer, add sugar, lemon zest and thyme and rub between your fingers to infuse.
  • Add butter and beat for a few minutes until creamy. Whisk in the eggs.
  • Add milk, lemon juice and vanilla extract and whisk to combine. Your batter will likely split - don't worry! It'll come together again soon.
  • In a separate bowl, sift together flour, baking powder and salt. Pour dry ingredients into the wet and gently fold together until there are no dry spots remaining.
  • Pour batter into your prepared loaf tin and bake for 45-55 minutes until browned on top. Insert a skewer to test - when it comes out clean your loaf is ready. Remove from the oven and cool in the tin for five minutes, before transferring to a wire rack. Allow the loaf to cool completely before glazing.
  • To make the glaze, stir together icing sugar and lemon juice. Pour over cooled loaf. Sprinkle with sprigs of fresh thyme to garnish.

Notes

  • If you want your loaf to split right down the centre while baking, dip a bench scraper into melted butter and make a line down centre of the batter before cooking.