Wednesday, August 22, 2012

Lemon Tea Bread

Lemon Tea Bread 

This recipe is something light and Summery and different. 
A little touch of sophistication with tea. 


 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
6 tablespoons butter, at room temperature
1 cup sugar
2 eggs, beaten
1 tablespoon grated lemon zest

 Butter a 9x5x3-inch pan.
Preheat the oven to 350 degrees F.
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 eggs, one at a time. Beat in the lemon zest. Add the flour mixture alternately with the herbed milk. Mix until batter is just blended.

Put the batter into the prepared pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean and dry.
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.

Lemon Glaze

Juice of 2 lemons
Confectioners' sugar

Put the lemon juice in a bowl and add the sugar, stirring until a thick but still pourable paste forms. Pour the glaze over the hot bread.

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