I keep a notebook full of recipe ideas and every week I look through to see what I feel like experimenting with. Some recipes keep getting moved to the bottom of the pile for one reason or another, sometimes because they're a bit complex. This one, however, stayed in the pile way too long for such a simple recipe. And now that I've made it, I can say it will be making repeat appearances.
It's sweet but not overly so which leaves room for some preserves. And the blend of fresh lemon zest and savory thyme hits just the right note. I'd say this is more breakfast or afternoon snack with tea than dessert. Either works for me. Enjoy!
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients (10 Servings)
- 2 Eggs
- 1 Cup sugar
- 1 Stick unsalted butter, at room temperature
- 1 Container (approx. 7 oz.) Greek style yogurt
- Zest of two lemons
- 1 1/2 Cups all purpose flour
- 1/2 Cup cornmeal
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1 Teaspoon salt
- 2 Tablespoons fresh thyme leaves
Pre-heat the oven to 350 degrees and butter and flour a loaf pan. (I also placed a sheet of parchment paper in there for easy removal.)
Add the eggs and sugar to a large mixing bowl and beat together using a stand or hand mixer. Beat in the butter, yogurt and lemon zest until everything is well mixed.
In a separate bowl, sift together the flour, cornmeal, baking soda, baking powder and salt. Slowly mix the dry ingredients into the wet and pour the batter into the prepared pan.
Bake for 45 - 50 minutes or until a cake tester comes out clean.
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