Combine milk, lemon
juice, and thyme in a saucepan; bring to a boil. Remove from heat;
cover and let stand 5 minutes. Let cool. Note: milk will curdle
Beat butter at medium spped with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, one at a time, beating
after each addition.
Combine flour, baking powder, and salt. Add to butter mixture
alternately with milk mixture; beginning and ending with flour
mixture. Mix after each addition. stir in lemon rind.
Pour batter into a greased and floured 9 x 5 x 3 loafpan. Bake at
325 for 50 - 60 minutes. Cool in pan on wire rack for 10 minutes;
remove from pan and cool completely.
Prepare glaze and pour over bread.