Lemon Herb Tea Bread

I got this recipe from my mom, who got it from some random book of hers, now unknown.  I like it for it’s density, kind of like a pound cake, and the addition of herbs that I have in the garden is a nice touch; the herbs add a bit of savory to the sweet lemon icing.

Ingredients for 2 loaves:

• 1.5 cups milk
• 2 T finely chopped lemon balm
• 2 T finely chopped lemon thyme
• 1 lb 4 oz = 4 cups all purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 12 T butter = 1.5 sticks?
• 14 oz = 2 Cups sugar
• 4 eggs
• 2 T finely grated lemon zest

Lemon glaze:

• Mix 2 T lemon juice + 1 cup powdered sugar

Method:

• Butter a 9×5 pan, preheat oven to 325 F
• Heat the milk with the chopped herbs to let steep while doing the rest
• Mix flour, baking powder, and salt in a bowl
• Cream butter and sugar in separate bowl until light and fluffy
• Beat in eggs one at a time, then add lemon zest
• Add dry ingredients with the milk and butter/sugar until just blended
• Pour batter into pans.  Bake for 1 hour or until a toothpick comes out clean
• Cool and spread lemon glaze on top.

Notes:

08/2011:  Be sure not to mix the batter too much or it will get tough.

01/2011:  Added blueberries.  Smaller ones would be better, but I think I like the lemon flavor without the blueberries better.