Lemon Tea Bread

3/4 cup milk
1 tablespoon chopped fresh lemon balm
1 tablespoon chopped fresh lemon thyme
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated lemon rind
Lemon Glaze


Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Let cool. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in lemon rind. Pour batter into a greased and floured 9-x5-x3-inch loaf pan.

Bake at 325 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely. Spoon Lemon Glaze over bread.

LEMON GLAZE: Combine 1 cup sifted powdered sugar and 2 tablespoons lemon juice in a small bowl; stir until smooth.

Adapted from Southern Living Garden Guide to Herbs