• Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.

  Using a fine-grated zester, zest one large lemon. Place in a prep bowl. With a knife and cutting board, slice lemon and then squeeze the juice from it with a lemon juicer. Pour juice into a prep bowl for later use. (You will need a total of 3 tablespoons for the cake and the icing.)

  Remove the leaves from 1-2 thyme sprigs, enough to make 1 tablespoon.
• In a large mixing bowl, cream together the softened butter and granulated sugar on high speed for 2-3 minutes. Add lemon juice and lemon zest. Then add large whole eggs, one at a time, beating well between each.
• In a small bowl, combine the all-purpose flour, fresh thyme, salt, and baking powder. Add to creamed mixture alternately with buttermilk, until mixed well.
• Pour into a greased 9"x5" loaf pan. Bake in preheated oven for 80-90 minutes until a toothpick inserted in center comes out clean.
• Cool for 10 minutes before removing the cake from the loaf pan. Cool on a wire rack.

To Make the Lemon Glaze:

• In a small bowl, whisk together the powdered sugar, whole milk, and freshly squeezed lemon juice until it's smooth and silky.
• Pour the lemon glaze over the still warm cake. Garnish with sprigs of fresh thyme. Makes 1 loaf.