Publisher Photo
Publisher Photo
This moist quick bread tastes best the day after it's made. Lemon balm is a lovely addition to both the batter and glaze.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup finely chopped lemon balm leaves
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup chopped walnuts, optional
  • 1 tablespoon grated lemon peel
  • GLAZE:
  • 1/3 cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped lemon balm leaves

Directions

In a large mixing bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon peel. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean.
In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Lemon Balm Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p224

Nutritional Facts

1 piece: 229 calories, 9g fat (5g saturated fat), 57mg cholesterol, 192mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup finely chopped lemon balm leaves
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup chopped walnuts, optional
  • 1 tablespoon grated lemon peel
  • GLAZE:
  • 1/3 cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped lemon balm leaves
  1. In a large mixing bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon peel. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean.
  2. In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Lemon Balm Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p224

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