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
1 Tablespoon grated lemon zest
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