Ingrédients pour Lemon Verbena Bread
- Unsalted Butter
- Lemon Verbena Leaf
- 1 cup (200g) granulated sugar
- 2 large eggs
- Salt
- 1 cup (240ml) milk
- Flour
- Baking Powder
- Lemon, Rind Of
- Nuts
- Lemon Verbena Leaves
- Lemon, Juice Of
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Comment préparer Lemon Verbena Bread
- Cream together 1/2 cup (113g) unsalted butter and 1/4 cup (approximately 20-25) fresh lemon verbena leaves in a mixer or food processor until well combined.
- Add 1 cup (200g) granulated sugar, 2 large eggs, and 1 cup (240ml) milk. Beat until light and fluffy.
- In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add to the wet ingredients, pulsing a few times until just combined. Do not overmix.
- Grease and flour two 9x5 inch loaf pans. Pour batter evenly into the prepared pans.
- Bake at 350°F (175°C) for 30-45 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- While the bread is still hot, prepare the glaze (see below).
- Remove loaves from oven and immediately pour glaze over each loaf.
- Let the bread cool in the pans for 30 minutes before removing to a wire rack to cool completely.
- Once completely cool, wrap in foil and let ripen overnight for enhanced flavor (optional).
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- **Glaze:** In a small bowl, whisk together 1/2 cup (100g) powdered sugar, 2 tablespoons finely chopped fresh lemon verbena leaves, and the juice of 1 lemon until smooth. Add more lemon juice if needed to achieve desired consistency.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
53g
Carbs
14g
