Spring time is one of my favorite times of year! Growing up it meant picking out a new dress for Easter, planting our vegetable garden, and lots of time in the kitchen cooking Spring recipes. We had a lemon tree in our backyard and we always had fresh thyme in the garden, so during Spring my mom used to always make her famous lemon thyme bread. Just smelling the fresh squeezed lemon juice and pulling off the thyme leaves takes me right back to my childhood. This is our first Spring living back in Northern California, so I was feeling extra nostalgic and knew I had to make this bread recipe. And, although it's never as good as when your mom makes it, it still turned out amazing!
I can't begin to tell you how amazing this bread smells when it's baking! Once you pull the bread out of the oven, you pour the amazing lemon glaze on top so it evenly coats the bread.
Although I called it "icing" growing up, the glaze was always my favorite part about this recipe. I like to pour the glaze on the bread in 1-2 coats, letting it harden in between. This way it gives it a nice and even coating and the flavor is amazing!
Once you let the bread cool and the glaze sets, it is time to pick out the serving platter and napkins! I used one of my favorite cake stands that has similar colors as the bread from Bellissimo Decor Store. I kept it simple with adding some fresh sprigs of thyme and lemons. I love using the ingredients as decor :)
I used my current favorite assortment of napkins for serving. All of the different colors and textures of these napkins matched perfectly with the cake stand and complimented the overall presentation of the bread.
This bread is perfect to serve at Easter brunch or any Spring event you might be hosting. We also like to keep a loaf of it on our counter in a covered cake stand during the Spring months :)
I hope you give this recipe a try! I would love to see pictures of your recipe and hear how you like it, so be sure to tag me on Instagram or in the comments below :)
Lemon Thyme Bread Recipe
- 3/4 cup milk
- 1 Tbs. lemon balm
- 1 Tbs. finely chopped lemon thyme (or regular thyme)
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 Tbs. grated lemon zest
Lemon Glaze Ingredients:
- Juice of 2 lemons
- Confectioners sugar
- Butter a 9 x 5 inch pan. Pre-heat the oven to 325 degrees. Heat the milk with the chopped herbs and let steep until cool.
- Mix the flour, baking powder and salt together in a bowl. In another bowl, cream the butter and gradually beat in the sugar. Continue beating until light and fluffy. Beat in the eggs, one at a time. Beat in the lemon zest. Add the flour mixture alternatively with the herbed milk. Mix until the batter is just blended.
- Put the batter into the prepared pans. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out dry.
- During the last few minutes of cook time, prepare the lemon glaze. Put the lemon juice in a bowl and add the sugar, stirring until a think put still pourable paste forms. Set aside.
- Remove the bread from the pan onto a wire rack that is set over a sheet of waxed paper. Pour lemon glaze over the still-hot bread. Repeat the glaze step for extra coating (optional). Decorate with sprigs of thyme and serve :)