Dorrie Medeiros Kimkaran

  • 3/4 cup milk
  • 1 T fine chopped lemon balm (leaves)
  • 1 T fine chopped lemon thyme
  • 2 C flour
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 6 T butter, soft
  • 1 C sugar
  • 2 eggs
  • 1 T grated lemon zest

Butter 9×5 pan. Oven is at 325. Heat the milk with the chopped herbs and let steep until cooled.

Mix flour, baking powder and salt in a bowl. In another bowl, cream butter and gradually beat in sugar. Continue beating until light and fluffy. Beat in eggs, one at a time. Beat in lemon zest. Add the flour mix alternately with herbed milk. Mix until batter is just blended.

Bake for about 50 minutes until pick inserted in center is dry. Remove from pan, pour a lemon glaze over still hot bred. Decorate with few sprigs of lemon thyme.

This bread is great…lovely lemon yellow with green flicks (herbs) making everyone wonder what’s in it?? Enjoy with tea. If you start to grow lemon balm it grows fast, but well (like mint but won’t take over garden..grows in cluster shape). You can also make a great tea from lemon balm leaves…very refreshing and great chilled.