Lemon Verbena Tea Bread

5
Marsha Gardner

By
@mrdick1950

I have four adopted Chinese grandchildren whose mother is from China. I have tried to share our culture with the kids and this is one of the most fun things we ever did. We had a great tea party and learned some etiquette at the same time.

Lemon Verbena Tea Bread was one of many goodies served at our "Little Summer Tea Party".

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 inch loaf

Ingredients

  • 1/2 c
    milk
  • 10
    lemon verbena leaves plus stems
  • 1/2 c
    butter, unsalted, softened
  • 3/4 c
    sugar
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 1 Tbsp
    lemon zest
  • 2 Tbsp
    lemon verbena leaves, finely chopped
  • 3 Tbsp
    lemon juice, fresh
  • 1 c
    powdered sugar
  • ·
    lemon verbena leaves for garnish

How to Make Lemon Verbena Tea Bread

Step-by-Step

  1. Combine milk and lemon verbena leaves and stems in a small saucepan. Heat on low just until milk is hot (do not boil). Set aside to cool to room temperature. Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. Add additional milk to measuring cup to equal ½ cup, if needed, and set aside.
  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Stir together flour, baking powder and salt; add to butter mixture alternately with reserved milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loafpan.
  4. Bake at 350˚ F for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cook in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
  5. Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside.
  6. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena. Add powdered sugar and stir with a small whisk until smooth, adding additional lemon juice, ½ teaspoon at a time, if needed, until desired consistency. Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves.

Printable Recipe Card

About Lemon Verbena Tea Bread

Course/Dish: Sweet Breads
Collection: Favorite Breads



Show 6 Comments & Reviews

32 Bacon Recipes You Need in Your Life

32 Bacon Recipes You Need in Your Life


How do you make a recipe better? You add bacon, duh. Salty, bacony goodness, we absolutely love the flavor kick bacon gives a recipe. From vegetables to soups to breakfast casseroles to macaroni and cheese, bacon is a delicious addition to any recipe. Check out these 32 bacon recipes to get your taste buds drooling!

14 Hearty Creamy Soup Recipes

14 Hearty Creamy Soup Recipes


What’s better than a bowl of creamy soup on a cold night? Not much in our mind. We can’t think of many better things than warming up with a big bowl of smoky potato bacon soup, thick Zuppa Toscana, or heavenly chicken tortilla soup. Maybe you want to put your slow cooker to use and […]

16 Quick-Fix Winter Dinner Ideas

16 Quick-Fix Winter Dinner Ideas


Dinners in under 60 minutes! For those nights where you need to get dinner on the family ASAP, these quick-fix dinners are here to help. Who says that homemade delicious meals require hours to make? These yummy, family-friendly dinners only need an hour from start to finish. Scroll down for classic recipes, new dinner ideas, […]