Lemon Balm Bread

I have not made this recipe since my Herb and Art Festivals. My dd wanted to bake some lemon muffins and I suggested these. She did a fantastic job, they turned out totally lemon! I forgot how good they are, unbelievably tangy.

Lemon Balm Bread

1 stick unsalted butter

1/4 cup finely chopped lemon balm leaves

1 cup sugar

2 large eggs

pinch of salt

1-1/2 cups sifted flour

1 tsp baking powder

ground zest of one lemon

1/4 chopped nuts(optional)

GLAZE INGREDIENTS

juice of one lemon

1/2 cup granulated sugar

1/2 cup hot water

1/4 cup finely chopped lemon balm leaves

1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well.

2 Preheat oven to 350 degrees. Pour batter into greased loaf pans. Bake for 30 to 45 minutes, depending upon pan size or until batter tests done with a toothpick. Batter will be thick

3. Mix all glaze ingredients together. After the bread is removed from the oven, pour the glaze over it and allow to sit in the loaf pan for four to six hours.

4. Wrap the bread in foil and allow to ripen overnight before serving or freeze immediately