Ingredients for Sweet Melissa Lemon Balm Bread
- Unsalted Butter
- 1 cup granulated sugar
- Eggs
- Salt
- Dried Lemon Balm Leaves
- Flour
- Baking Powder
- Lemon, Rind Of
- Nuts
- Lemon, Juice Of
- Hot Water
- 1 cup packed fresh lemon balm leaves
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How to Make Sweet Melissa Lemon Balm Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup packed fresh lemon balm leaves until smooth.
- Gradually add 1 cup granulated sugar, beating well until light and fluffy.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1 cup all-purpose flour.
- Gently fold the wet ingredients into the creamed butter and sugar mixture. Add 1/2 cup milk and mix until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze:
- In a small saucepan, combine 1/4 cup lemon juice, 1/2 cup granulated sugar, 1/2 cup hot water, and 1/4 cup chopped fresh lemon balm.
- Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
- Once the bread is completely cool, pour the glaze over the top, allowing it to fully absorb for at least 4 hours before slicing and serving. If you don't have lemon balm, substitute with 1/4 cup lemon verbena.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
1208g
Fat
308g
Carbs
149g
