1 3-ounce package cream cheese,
3 T. butter, softened
2/3 c. sugar
1 c. plus 2 T all-purpose flour
1/4 tsp. salt
1/2 c. milk
1 T. snipped fresh thyme
1 tsp. finely shredded lemon peel
Lemon Glaze (below)
Grease and lightly flour an 8x4x2-inch pan; set aside. Beat cream cheese and butter in a medium bowl until combined.
Preheat oven to 350 degrees. Stir together flour, baking powder and salt in a small bowl. Add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon thyme and lemon peel. Spread batter into prepared pan.
Bake for 45 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool in pan on wire rack for 10 minutes. Remove loaf from pan; place on rack.
LEMON GLAZE: Blend 1/2 c. sifted powdered sugar and 1/2 tsp. finely shredded lemon peel in a small bowl. Stir in enough lemon juice or milk (about 1 tsp.) to make a drizzling consistency, Drizzle Lemon Glaze over the warm loaf. Cool completely.