LEMON THYME TEABREAD
  • 2 c cake flour, sifted
  • 2 tsp lemon zest
  • 1/4 tsp salt
  • 2 tsp dried thyme leaves
  • 5 large eggs
  • 8 oz butter
  • 1 tsp vanilla extract
  • 1 1/3 c sugar
  • 1/2 tsp almond extract
Combine flour and salt in bowl. Cream butter and sugar until light and fluffy. Add eggs to creamed butter and sugar. Add zest, thyme and extracts. Add flour 1/3 cup at a time to creamed mixture. When well mixed pour into loaf pan and bake at 350¼ for 45-50 min or until done.

Source: Debbie Downes - Champaign-Urbana Herb Society

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