Thyme and Lemon Loaf Cake
Fresh lemon zest, fresh thyme and a sweet lemon glaze give this tangy thyme and lemon loaf cake a fresh, clean springtime flavor.
Servings 1 loaf
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 egg
- 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 peel
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter and sugar.
Add egg and continue to mix until combined.
In a smaller, separate bowl, whisk together buttermilk and sour cream.
In another bowl, whisk together flour, thyme, lemon peel, baking soda and salt.
With the mixer on low, add half of the flour mixture. Follow with half of the buttermilk mixture and continue to beat until combined. Repeat with remaining ingredients, scraping the side of the bowl as needed.
Pour batter into a greased 8-in. x 4-in. loaf pan.
Bake for 40-50 minutes or until a toothpick inserted near the center of the bread comes out clean. Remove from oven and allow to cool for 10 minutes before removing from the pan and transferring to a wire rack to continue cooling.
Serving: 1slice | Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5.8g | Saturated Fat: 1.8g | Cholesterol: 19mg | Sodium: 85mg | Potassium: 39mg | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.5mg