Lemon Tea Bread

Butter a 9x5x3 loaf pan & Preheat oven to 325

3/4 cup milk
Add 2 tsp. EACH finely chopped lemon balm, lemon thyme and lemon verbena. Heat milk (not boiling) with chopped herbs and let it steep until cool.
Mix in a small bowl:
2 cups flour
1 1/2 tsp. baking POWDER
1/2 tsp. salt

In another bowl:
Add 6 Tbsp. butter,room temp. Cream butter
Mix in 1 cup sugar until lt. and fluffy
Add 2 eggs, beaten 1 at a time and
1 Tbsp. of lemon zest
Add flour mixture, alternatively with cooled herbed milk
Mix until just blended and pour into prepared pan
Bake at 325 for about 50 min. until a tooth pick in the center comes out clean.
Remove from pan and place on wire rack to cool.
Lemon Glaze-
Juice of 2 lemons and confection sugar. Add enough sugar until thick,smooth but still pourable. Pour over lemon cake while it is still hot on a wire rack over wax paper. Then let it cool.
Top with a few sprigs of lemon time.
(From Herbal Friends of Clermont Cookbook)