Lemon verbena bread

Yield: 1 servings

Measure 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

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.

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