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Lemon Tea Bread
Makes 1 loaf
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3/4
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cup milk
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1
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tablespoon finely chopped lemon balm |
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1
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tablespoon finely chopped lemon thyme |
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2
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teaspoons finely chopped lemon verbena |
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2
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cups all purpose flour |
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1-1/2
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teaspoon baking powder |
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3/4
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teaspoon salt |
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6
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tablespoons butter, at room temperature |
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1
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cup sugar |
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2
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eggs |
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1
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tablespoon grated lemon zest |
Butter a 9 by 5 by 3-inch pan. Preheat oven to 325°. Heat the milk with the chopped herbs and let steep until cool.
Mix the flour, baking powder and salt together in bowl. In another bowl, cream the butter and gradually beat in the sugar. Continue beating until light and fluffy. Beat in the eggs, one at a time. Beat in the lemon zest. Add the flour mixture alternating with the herbed milk. Mix until the batter is just blended.
Put the batter into the buttered pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out dry. Remove from the pan and let cool on a wire rack that is set on wax paper. Pour Lemon Glaze over the still hot bread. Decorate with a few sprigs of lemon verbena.
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Lemon Glaze
Juice of 2 lemons
Powdered sugar
Put the lemon juice in a bowl and add the sugar, stirringuntil a thick but still pourable paste forms. Pour the glaze over the hot bread.
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