Name: Lemon Balm Bread
Yield: 4 servings
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; 1/3 cup sugar; 2 tablespoons water; 1 tablespoon lemon juice; 2 tablespoons finely chopped lemon balm leaves

Servings: 4 persons

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
1/3 cup sugar
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons finely chopped lemon balm leaves

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 350u00b0 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Balm Bread

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