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Lemon Balm Bread

1 review
Total Time
Prep: 20 min. Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Connie Yeagley, Cleona, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

This moist quick bread tastes best the day after it's made. Lemon balm is a lovely addition to both the batter and glaze.

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Test Kitchen Approved

Lemon Balm Bread

1 review
Prep Time 20 min
Cook Time 50 min
Yield 1 loaf

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup finely chopped lemon balm leaves
  • 2 large eggs, room temperature
  • 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 zest
  • GLAZE:
  • 1/3 cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped lemon balm leaves
Text Ingredients

Directions

  1. In a large 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 zest. Pour into a greased 8x4-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.

Nutrition Facts

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

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