Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 2 cups all-purpose flour (240g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk, room temperature (120ml)
  • 1 cup powdered sugar (120g)
  • 2-3 tablespoons fresh lemon juice

Instructions:

  1. Grease and flour the loaf pan, or line with parchment paper, leaving an overhang for easy removal.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Mix in the lemon zest, lemon juice, and chopped thyme.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Whisk together the powdered sugar and lemon juice until smooth. Add more juice to achieve desired consistency.
  11. Once the cake is cooled, drizzle the glaze over the top.