Lemon Verbena Bread Recipe
🕒 Total Time: 1 hour
🛒 Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | unsalted butter |
| 1/4 cup | sugar |
| 1 | egg |
| 2 | eggs |
| 1/2 tsp | salt |
| 1 cup | milk |
| 1 1/2 cups | all-purpose flour |
| 1 tsp | baking powder |
| 1 | lemon, rind of |
| 1/4 cup | sugar |
🔪 Instructions:
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Begin by preheating your oven to 350ºF (175ºC). Grease your loaf pan(s) – whether it’s one large loaf pan, two small ones, or four mini loaf pans.
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In a mixer or food processor, cream together the unsalted butter with fresh lemon verbena leaves until well combined.
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Add in the sugar, eggs, and milk to the butter mixture, and beat everything together until smooth and creamy.
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Gradually add in the remaining dry ingredients: salt, all-purpose flour, and baking powder. Pulse a few times until the batter is well blended.
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Pour the prepared batter into the greased loaf pan(s), distributing evenly.
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Bake in the preheated oven for 30-45 minutes. The baking time may vary depending on the size of your loaf pan(s). To check for doneness, insert a toothpick into the center of the bread – if it comes out clean, the bread is ready.
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While the bread is still hot, prepare the glaze. In a small bowl, mix together 1/2 cup of sugar, finely chopped fresh lemon verbena leaves, and the juice of one lemon.
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Leave the bread in the pan and pour the glaze over the top, allowing it to soak in. Let the bread sit for several hours to absorb the flavors.
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Once cooled, carefully remove the loaf from the pan. You can either serve it immediately or wrap it in foil to ripen overnight for enhanced flavor.
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If you have leftovers or want to save some for later, this Lemon Verbena Bread freezes beautifully.
This delightful Lemon Verbena Bread is perfect for a cozy breakfast, a sweet snack, or as a thoughtful homemade gift. The fragrant lemon verbena adds a refreshing twist to this classic bread recipe, making it a favorite among friends and family. Enjoy the burst of citrus flavor in every bite!
