2teaspoonsfinely chopped fresh thyme, save some sprigs for garnish
Glaze
2cupsConfectioners' Sugar, sifted
2-3TablespoonsFresh Lemon Juice
Instructions
Cake
Preheat ovent ot 325°.Grease and flour a 9x5 loaf pan.
In a stand-up mixer, fitted with a paddle attachment, Beat Granulated sugar and butter, until light and creamy. Be sure to scrape down sides and bottom of bowl. Add eggs, one at a time, until just incorporated.
In another bowl whisk together flour, cornmeal,salt and baking soda.Gradually add flour mixture to butter mixture, alternating with yogurt, in 3 additions. Beat just until incorporated. Do not over work.Stir in Lemon zest, chopped thyme and 2 tablespoons Lemon juice.
Pour batter into prepared lloaf pan and smooth top.Bake 60-70 minutes, until a tester comes out with just a few moist crumbs.Let cool in pan for 10 minutes then turnout onto rack and cool completely.
While cake is cooling, make glaze.
Glaze
Gradually whisk lemon juice into confectioners' sugar to desired consistency and smooth.Pour generously over cake.