Recipe

Lemon Verbena Tea Bread

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This tea bread highlights both the flavor and scent of lemon verbena. The sweet, tangy glaze soaks in, enhancing the subtle herb flavor in the bread while adding a bright and inviting aroma. Make a little extra glaze to drizzle over slices of Lemon Verbena Tea Bread just before serving.

Yield :  8 to 10 slices

Ingredients

  • ½ cup milk
  • 10 lemon verbena leaves (whole)
  • ½ cup butter, softened)
  • ¾ cup granulated sugar)
  • 2 large eggs)
  • 1½ cups all-purpose flour)
  • 1 tsp baking powder)
  • ½ tsp salt)
  • 1 Tbsp freshly grated lemon rind)
  • 2 Tbsp finely chopped lemon verbena leaves (about 20 leaves) )
  • 3 Tbsp fresh lemon juice)
  • 1 cup powdered sugar)
  • Lemon verbena leaves for garnishing)

Instructions

  • Combine milk and whole lemon verbena leaves in a small saucepan. Heat on low just until milk is hot and begins to steam (do not boil). Set aside and cool to room temperature.
  • Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. If needed, add additional milk to measuring cup to equal ½ cup; set aside.
  • Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy, about 2 minutes. Add eggs one at a time, beating just until blended after each addition.
  • Stir together flour, baking powder and salt; add to butter mixture in 3 installments, alternating with reserved milk. Beat at low speed after each addition, just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loaf pan.
  • 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.
  • Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena leaves. 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 is reached.
  • Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves and serve with hot coffee or tea.
Lemon Verbena Tea Bread
Lemon Verbena Tea Bread!

Featured Ingredient: Lemon Verbena

Lemon verbena offers a sweet lemon flavor that’s refreshing in tea and desserts, and useful for seasoning meat dishes and baked goods. The plant is a beauty in the landscape, forming an elegant shrub that can reach 6 feet tall by 8 feet wide. Leaves release their refreshing fragrance each time they’re touched, making this herb a good choice for planting near outdoor living areas and walking paths, or for cutting and adding to flower arrangements. Learn how to grow your own lemon verbena.

leaves of lemon verbena are slender
The leaves of lemon verbena have a long, slender shape.