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Categories:
unsalted butter flour sugar lemon zest eggs thyme yellow cornmeal baking powder coarse salt pine nuts
Viewed: 46 - Published at: 2 years agoIngredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 3/4 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 3 large eggs
- 1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish
- 1 cup fine yellow cornmeal (preferably stone-ground)
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1/4 cup pine nuts, toasted, half coarsely chopped and half whole
Method
- Preheat the oven to 325F.
- Butter a 9 x 5-inch loaf pan.
- Dust with flour; tap out excess.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment.
- Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add lemon zest; mix 1 minute.
- Add eggs, one at a time, mixing well after each addition.
- Mix in lemon juice and thyme.
- Add flour, cornmeal, baking powder, and salt, and mix until just combined.
- Stir in chopped pine nuts.
- Pour batter into prepared pan.
- Sprinkle with whole pine nuts.
- Bake until a tester inserted into the center comes out clean, 50 to 55 minutes.
- Let cool completely on a wire rack.
- Garnish with thyme.
- The bread can be stored in an airtight container at room temperature up to 2 days.
