Lemon Tea Bread

Prep Time - 10 min. Bake - 50 min.

  • 3/4 cup milk
  • 1T. finely chopped lemon balm
  • 1 T. finely chopped lemon thyme
  • 2 cups all-purpose flour
  • 1 1/2 t. baking powder
  • 1/4 t. salt
  • 6 T. room temp butter
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 T. grated lemon zest
  1. Butter a 9 x 3 inch pan. Preheat oven to 350°.
  2. Heat the milk with the chopped herbs and let steep until cool.
  3. Mix flour, baking powder, and salt together in a bowl.
  4. In another bowl, cream the butter and gradually beat in the sugar. Continue beating until light and fluffy.
  5. Beat in the eggs, one at a time. Beat in the lemon zest.
  6. Add the flour mixture alternately with the herbed milk. Mix until the batter is just blended.
  7. Put the batter into the prepared pan and back for 50 minutes until a toothpick inserted in the center comes out clean
  8. Remove from the pan onto a wire rack over a sheet of wax paper. Pour Lemon Glaze over the still-hot bread. Decorate with sprigs of lemon thyme.

Lemon Glaze

Put the lemon juice in a bowl and add the sugar stirring until a thick but still pourable paste forms. Pour the glaze over the hot bread.

Makes one loaf.