Lemon Tea Bread


Serves: 8

Recipe from Ann at the Salem Herb Farm


3/4 cup of milk                                                   

1 Tablespoon finely chopped lemon balm                         

1 teaspoon finely chopped lemon thyme                          

2 cups unbleached flour                                        

1 ½ teaspoons baking powder                                  

¼ teaspoon salt                                              

6 tablespoons butter at room temperature                       

1 cup of sugar                                                    

2 eggs                                                         

1 Tablespoon grated lemon zest                                 



Lemon juice                                                    

Confectioners’ sugar                                            


Preheat oven to 325º.


Heat the milk with the chopped herbs and let steep until cool.  Mix the flour, baking powder and salt together in a bowl.  In another bowl, cream the butter and gradually beat in the sugar.  Beat until light and fluffy.  Beat in the eggs one at a time.  Beat in zest.  Add the flour alternately with herbed milk.  Mix until blended. 


Pour into a buttered 9" x 5" pan and 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 wax paper.  Pour lemon glaze over the still hot bread.


Glaze:  lemon juice and confectioners' sugar