LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON VERBENA TEA BREAD
I have four adopted Chinese grandchildren whose mother is from China. I have tried to share our culture with the kids and this is one of the most fun things we ever did. We had a great tea party and learned some etiquette at the same time. Lemon Verbena Tea Bread was one of many goodies served at our "Little Summer Tea...
Provided by Marsha Gardner
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- 1. Combine milk and lemon verbena leaves and stems in a small saucepan. Heat on low just until milk is hot (do not boil). Set aside to cool to room temperature. Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. Add additional milk to measuring cup to equal ½ cup, if needed, and set aside.
- 2. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 3. Stir together flour, baking powder and salt; add to butter mixture alternately with reserved milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loafpan.
- 4. Bake at 350˚ F for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cook in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
- 5. Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside.
- 6. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena. Add powdered sugar and stir with a small whisk until smooth, adding additional lemon juice, ½ teaspoon at a time, if needed, until desired consistency. Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves.
LEMON VERBENA SIMPLE SYRUP
An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
LEMON VERBENA BREAD
Make and share this Lemon Verbena Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h
Yield 1 large loaf, 6 serving(s)
Number Of Ingredients 13
Steps:
- For the bread cream butter with verbena leaves in a mixer or food processor.
- Add sugar,eggs and milk and beat well.
- Add remaining ingredients and pulse a few times until blended.
- Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
- Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
- Leave loaf in pan and pour glaze over loaf while still hot.
- Let sit several hours.
- Remove loaf from pan.
- Wrap in foil to ripen overnight if you like, or serve when cool.
- You can also freeze this bread for later use.
- GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.
LEMON VERBENA LEMONADE
Lemon verbena, which has lemon's clean taste but not its tartness, balances the acidity of fresh lemonade.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 7 cups
Number Of Ingredients 5
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.
- Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.
OLD-FASHIONED LEMON BREAD
This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.
Provided by Hey Jude
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
- In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
- Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
- Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
- Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
- Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 36.7, Sodium 144.4, Carbohydrate 35.3, Fiber 0.5, Sugar 22.4, Protein 3
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