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
- Butter a 9 x 3 inch pan. Preheat oven to 350°.
- Heat the milk with the chopped herbs and let steep until cool.
- Mix flour, baking powder, and salt together in a 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 alternately with the herbed milk. Mix until the batter is just blended.
- Put the batter into the prepared pan and back for 50 minutes until a toothpick inserted in the center comes out clean
- 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.