Lemon Tea Bread

Quick breads are great to have on hand for a cup of tea and a tasty slice when friends drop by for a visit, when you need a nice snack, for a brunch or a quick breakfast. The bread below is from a Southern Living magazine years ago. It is attributed to Sharon Abroms from Atlanta, Georgia.
Lemon is always refreshing and fragrant in any recipe. Add in the herbs- lemon balm and thyme if you have them and it will delight your senses. The loaf looks very inviting with the glaze and will make any visitor feel welcomed.

Lemon Tea Bread

3/4 c. milk
1 Tbsp. lemon juice, or 1 Tbsp. chopped fresh lemon balm (good use of your garden herbs)
1 tsp. dried thyme, or 1 Tbsp. chopped fresh lemon thyme
1/2 c. butter
1 c. sugar
2 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. grated lemon rind

Lemon Glaze:(yields 1/3 c.)

1 c. sifted powdered sugar
2 Tbsp. lemon juice

1. Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Cool.

2. Beat butter at medium speed with an electric mixer until creamy.

3. Gradually add sugar, beating well.

4. Add eggs one at a time, beating after each addition.

5. Combine flour, baking powder and salt. Add alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.

6. Stir in lemon rind.

7. Pour batter into a greased and floured 9in. x 5in. x 3in. loaf pan.

8. Bake at 325 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.

9. Combine and stir glaze ingredients until smooth, then pour over bread.

Yields: 1 loaf