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                                 

 

Glaze:                                                          

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