Lemon Verbena Bread
WGHS Member Judy contributed this recipe to our last cookbook.
We have served this to customers waiting in line
at our annual herb sale more than once.
1c sugar 2 eggs ½ c chopped pecans, almonds,
6 T butter 1½ c flour or walnuts
1 T grated lemon rind 1 t baking powder Glaze
1 T lemon verbena leaves, ½ t salt ¼ c sugar
finely chopped ½ c milk juice of 1 lemon
Preheat oven to 325 degrees.
In mixer, cream sugar and butter.
Add lemon rind and lemon verbena leaves.
Beat in eggs, one at a time.
Sift flour, baking powder, and salt. Add flour to batter alternately with milk.
Stir in chopped nuts.
Pour into greased and floured 9 x 5 x 3 loaf pan.
Bake for 35 to 45 minutes.
Glaze
Combine sugar and lemon juice, stirring until thoroughly dissolved. Pour over warm cake a little at a time. Allow cake to cool in pan. Remove when cool.
Bake and freeze this cake a few days before thawing to serve. Freezing improves the flavor.