I have a lot of lemon thyme in my fridge, by accident. (I intended to get your standard, every-day thyme but picked this up instead.) Lemon thyme is usually used in savory dishes like roast chicken or lamb, but since I don’t eat those, I decided to use my lemon thyme in a tea cake instead. Tea bread is a not-too-sweet & not-too-heavy cake that goes really well with green teas. I’m looking forward to baking this tomorrow AM and enjoying it with a cup of tea. Happy baking. xo, m
Lemon Thyme Tea Bread
Non-stick cooking spray
1 cup (240 g) vanilla soy or regular yogurt
1/3 cup (80 ml) canola oil
2 teaspoons pure lemon extract
2 teaspoons lemon zest
1 tablespoon (15 ml) fresh lemon juice
2/3 cup (132 g) granulated sugar
1 1/2 cups (188 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon dried lemon thyme chopped very finely (If you have fresh, such as I do, just hang the sprigs upside down a day or two before you want to use it)
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a medium bowl, whisk together yogurt, oil, extract, zest, juice, and sugar until emulsified.
In a large bowl, sift flour and baking powder. Crumble thyme between your fingers on top of the flour.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack, still in the pan, for about 30 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.
Lemon glaze (optional)
1/2 cup confectioners’ sugar
1 tablespoon lemon juice
Warm the juice and sugar in a saucepan until combined. Drizzle over bread.
Yield: one 8-inch (20-cm) loaf
Recipe adapted from Have Cake Will Travel.