Citrus and garden herbs are an exquisite pairing. They offer a very organic and refreshing twist to the palate. This mini loaf pairs well with almost any kind of white, herbal or black tea, and is a fail-safe plan if you are only going to provide one option for your hosted event. I make these loaves wrapped with twine and topped with a sprig of fresh thyme. It is simple but thoughtful and a huge hit. Never underestimate the homemade touch.
Preheat the oven to 350°F (176°C). Grease and flour an eight-loaf linked mini loaf pan or one 9 x 5-inch (22 x 12 cm) loaf pan.
In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla and continue mixing for 1 minute.
In another bowl, whisk together the flour, baking soda, salt, thyme and lemon zest.
In a liquid measuring cup, measure out the buttermilk and add the sour cream, stirring until combined. Alternately add the buttermilk mixture and the flour mixture to the butter mixture, beating well after each addition.
Transfer to the prepared mini loaf pan and bake for 15 to 20 minutes (or 25 to 35 minutes using a 9 x 5-inch pan [22 x 12 cm]), or until a toothpick inserted into the center comes out clean.
Let cool for at least 15 minutes in the pan before transferring to a cooling rack. Garnish with fresh thyme sprigs secured with twine, for an added touch.