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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Amazing flavor to this little cake...very different and satisfying with a cuppa hot tea. Ingredients:
3/4 cup milk |
2 tablespoons finely chopped lemon verbena |
2 cups all-purpose flour |
11/2 teaspoons baking powder |
1/4 teaspoon salt |
6 tablespoons butter, at room temperature |
1 cup sugar |
2 eggs |
1 tablespoon grated lemon zest |
lemon glaze |
confectioner's sugar |
juice of 1 lemon (preferably a meyer lemon) |
Directions:
1. Butter a 9 by 5 by 3-inch loaf pan.
2. Preheat the oven to 325°.
3. Heat the milk (do not boil) with the chopped Lemon Verbena and let steep till cool.
4. Mix the flour, baking powder, and salt together in a bowl and set aside.
5. In another bowl, cream the butter and gradually beat in the sugar. Continue beating until light and fluffy.
6. Beat in the eggs, one at a time.
7. Beat in the lemon zest.
8. Add the flour mixture alternately with the herbed milk.
9. Mix just until the batter is blended.
10. Pour the batter into the prepared pan.
11. Bake for approximately 50 minutes or until a toothpick inserted in the center of the bread comes out dry.
12. Remove the bread from the pan onto a wire rack that is set over a sheet of waxed paper.
13. Pour Lemon Glaze over the still-hot bread,
14. Let cool and enjoy.
15. GLAZE
16. Place the lemon juice in a small bowl, and add enough confectioners' sugar, stirring until a thick but pourable paste forms. Pour the glaze over the hot bread.
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