posted by PAH 05-11-100 7:19 PM
Lemon Tea Bread
Makes 1 Loaf:
3/4 cup milk
1 tablespoon finely chopped Lemon Balm
1 tablespoon finely chopped lemon thyme
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, at room temperature
1 cup sugar
1 tablespoon grated lemon zest
Butter a 9 by 5 by 3-inch pan. Preheat the oven to 325°. 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. Continue beating until light and fluffy. 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.
Bake for about 50 minutes. Remove and place on a rack that is set over a sheet of waxed paper and pour Lemon Glaze over the still-hot bread.
Juice of 2 lemons
Combine in a bowl and stir, then pour over warm tea bread.
This recipe furnished by the innkeepers at Rosemary for Remembrance Country Inn.
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