Lemon verbena bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅓ | cup | Flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1½ | cup | Sugar |
| ¾ | cup | Butter; softened |
| 3 | larges | Eggs |
| ½ | cup | Buttermilk |
| ½ | cup | Sour cream |
| 1 | tablespoon | Lemon zest |
| 2 | teaspoons | Finely chopped lemon verbena |
| 2 | tablespoons | Sugar |
| 1 | Lemon; Juice of | |
Directions
GLAZE
Preheat oven to 350.
In a large bowl, combine flour, baking powder, salt, and sugar. Add softened butter and mix with a fork until flour mixture resembles coarse crumbs. In a medium-size mixing bowl, mix together eggs, butter, milk, sour cream, lemon zest, and lemon verbena. Add to flour mixture and mix just until batter comes together. Pour batter into a greased and floured 9-inch-by-5-inch loaf pan and bake about 1-½ hours, or until a knife inserted comes out clean.
In a small mixing bowl blend together sugar and lemon juice. Once the loaf is pulled from the oven, prick top with a fork. Then brush on glaze, a little at a time, as the bread cools, until all the glaze has been used.
Serve warm or cold.
Makes 1 loaf
NOTE: This bread freezes well. Just warm it a bit before serving to bring out the lemon flavors.
Converted by MC_Buster.
Per serving: 4051 Calories (kcal); 179g Total Fat; (39% calories from fat); 56g Protein; 568g Carbohydrate; 989mg Cholesterol; 3570mg Sodium Food Exchanges: 14½ Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; ½ Fruit; 34 Fat; 22 Other Carbohydrates
Converted by MM_Buster v2.0n.