This recipe uses an old fashioned (but effective) technique to make quick breads moist. You may remember eating “poke cake” where the cook poked the surface with a toothpick and then poured liquid Jell-O over the top. This uses the same technique but with an herbal topping.
Fresh Lemon Balm BreadCourse: Breakfast
1/4 cup finely chopped fresh lemon balm leaves
1 cup of sugar
8 tablespoons of butter, softened
1/2 cup of milk
1 1/2 cup all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 tablespoon of grated lemon rind
1/2 cup of sugar
2 tablespoon of chopped fresh lemon balm
3 tablespoons of lemon juice
- Snip enough lemon balm leaves to provide 1/4 cup plus 2 tablespoons of finely chopped leaves.
- Rinse and pat dry.
- Oil four mini-loaf pans or one regular loaf pan. Preheat the oven to 350°F.
- Combine sugar, lemon balm leaves, butter, and eggs.
- Add milk and beat until smooth.
- Finally add in flour, baking powder, salt, and grated lemon rind.
- Mix just until combined. Do not over-mix.
- Pour evenly into large loaf pan or mini-pans.
- Bake large loaves for 45 minutes, smaller loaves for 25-30 minutes.
- While the quick bread is baking, make the sauce to drizzle over the top.
- In a saucepan, combine 1/2 cup sugar, remaining lemon balm leaves and 3 tablespoons lemon juice (approximately the juice from one lemon).
- Add enough water to make a mixture you can easily stir – about a quarter of a cup.