Lemon Verbena Tea Bread
- 3/4 C. milk
- 2 Tbs. finely chopped Lemon Verbena
- 2 C. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. butter, at room temperature
- 1 C. granulated sugar
- 2 eggs
- 1 Tbs. grated lemon zest
Butter a 9x5x3-inch loaf pan. Preheat the oven to 325 degrees. Heat the milk gently, do not boil, with the chopped verbena and let steep until it's cooled, then strain. Mix the flour, baking powder, and salt together in a bowl and set aside. In another bowl, cream butter and gradually beat in the sugar. Continue beating until light.
Beat in the eggs, one at a time, and then the lemon zest. Add the flour mixture alternately with the infused milk. Mix just until blended. Pour the batter into the buttered pan. Bake for approximately 50 minutes or until a toothpick inserted in the center of the bread tests done. Remove the bread from the pan onto a wire rack and sprinkle with confectioners' sugar.