Lemon Verbena Bread Recipe

Name: Lemon Verbena Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup unsalted butter; 1/4 cup fresh lemon verbena leaf, chopped; 1 sugar; 2 large eggs; 1 pinch salt; 1/2 cup milk; 1 1/2 cups sifted flour; 1 teaspoon baking powder; 1 grated lemon, rind of; 1/4 cup chopped nuts (optional); Glaze; 1/2 cup sugar; 2 tablespoons fresh lemon verbena leaves, finely chopped; 1 lemon, juice of

Servings: persons

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, chopped
1 sugar
2 large eggs
1 pinch salt
1/2 cup milk
1 1/2 cups sifted flour
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)
Glaze
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

1
For the bread cream butter with verbena leaves in a mixer or food processor.
2
Add sugar,eggs and milk and beat well.
3
Add remaining ingredients and pulse a few times until blended.
4
Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
5
Bake at 350u00b0 for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
6
Leave loaf in pan and pour glaze over loaf while still hot.
7
Let sit several hours.
8
Remove loaf from pan.
9
Wrap in foil to ripen overnight if you like, or serve when cool.
10
You can also freeze this bread for later use.
11
GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1/4 cup fresh lemon verbena leaf, chopped, 1 sugar, 2 large eggs, and more.

Yes, Lemon Verbena Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Verbena Bread

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