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Lemon Balm Bread

This moist quick bread tastes best the day after it's made. Lemon balm is a lovely addition to both the batter and glaze.
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    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

Directions

  • 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.
  • 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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Reviews

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Average Rating:
  • HiC
    Apr 30, 2018

    Made this for my granddaughter who is fascinated with herbs. Delicious, light, quick to make.