Lemon Tea Bread

Lemon Tea Bread

Lemon Tea Bread

Thanks to Herb-Recipe E-Group for this Recipe.

3/4 c. milk
1 T. lemon balm (finely chopped)
1 T. lemon thyme (finely chopped)
2 C. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
6 T butter (room temperature)
1 c. sugar
2 eggs
1 T. grated lemon zest

Glaze:
Juice of 2 lemons
Powdered sugar

Butter a 9x5x3 inch pan and preheat the oven to 325 degrees. Heat milk with chopped herbs and let steep until cool. Mix the flour, baking powder and salt together in a bowl. Cream the butter and gradually beat in sugar. Continue beating until light and fluffy. Beat in eggs, 1 at a time. Beat in the lemon zest. Add the flour mixture alternatively with the herbed milk. Mix until the batter is just blended. Put the batter into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out dry. Remove from the pan onto a wire rack that is set over a sheet of waxed paper. Pour lemon glaze over the still hot bread. Decorate with sprigs of lemon thyme.

For lemon glaze: put the lemon juice in a bowl add sugar stirring until thick but still pourable.

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