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“I make my own lemon pepper which means I usually have lots of lemons left over, so I remove the seeds, boil them (pith and all) until soft and then blend them to make lemon puree. Looking for ways to use the puree I turned to lemon loaf but found most recipes use small amounts of lemon juice and zest. I adapted this recipe from "Lotsa Lemon Loaf" and added dried thyme which appears as an ingredient in many other recipes. The result was a moist tender loaf so I thought I would share.”
1hr 30mins
1 loaf

Ingredients Nutrition


  1. Have all ingredients at room temperature. Preheat oven to 350 degrees Fahrenheit. Spray a 9"x5" loaf pan with cooking spray then line with parchment paper. Turn parchment paper over so oiled surface faces up. Set pan aside.
  2. Cut butter into small cubes and place in large bowl of electric mixer. Add sugar. Let sit while preparing other ingredients.
  3. Blend eggs, milk, lemon puree and vanilla in small bowl. Set aside.
  4. Combine baking powder, salt, flour and thyme in another small bowl. Rub thyme between fingers or in palm of hand before adding to release flavor. Sift or whisk to aerate and break up any clumps.
  5. Cream butter and sugar in electric mixer until light and fluffy. Alternately add small amounts of egg mixture and flour mixture until well mixed. Blend until smooth.
  6. Pour batter into prepared pan and bake in oven for about one hour or until skewer inserted in top comes out clean. Cool slightly before cutting.

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