Working in the Lemon Balm, inspired me to find one of my favorite recipes..Lemon Tea Bread
3/4 c. milk
1 Tbsp. finely chopped lemon balm
1 Tbsp. chopped lemon thyme
1 Tbsp. chopped lemon verbena
2 c. all pupose flour
1/1/2 Tsp. baking powder
1/4 Tsp. salt
6 Tbsp.butter( at room temperature)
1Tbsp. grated lemon zest
Butter a 9x5x3 inch pan. Preheat oven to 325 degrees. Heat the milk with the chopped herbs and let it 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 eggs, 1 at a time. Beat in the lemon zest, Add the flour mixture alternately with the herbed milk. Mix until the batter is just blended. Pour batter into pan and bake for about 50 minutes until a toothpick inserted in center and comes out clean. Remove from the pan onto a wire rack that is set over a sheet of waxed paper. Pour Lemon Glaze over the still hot bread, Decorate with a few sprigs of lemon thyme.
Juice of 2 lemons Confectioners sugar
Put the lemons juice in a bowl and add the sugar, stirring until a thick, but still pourable paste forms. Pour the glaze over the hot bread.
Recipe from the "Cooking with Herbs" published by the Columbus Herb Society in Columbus, Indiana. I was a founding member of this group. I did change the recipe a bit by adding the Lemon Verbena.