Prep 20 mins
Cook 45 mins
I have a lot of Lemon Balm growing up in my herb garden so when I ran across this a Lemon Balm Bread recipe in a Gooseberry Patch Christmas book I decided to try it. I renamed it Sweet Melissa Lemon Balm Bread. Melissa is the Latin name for Lemon Balm. This bread is VERY moist.
- 1⁄2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 pinch salt
- 1⁄4 cup dried lemon balm leaves, finely chopped
- 1 1⁄2 cups flour, sifted
- 1 teaspoon baking powder
- 1 grated lemon, rind of
- 1⁄4 cup chopped nuts (optional)
- 1 lemon, juice of
- 1⁄2 cup sugar
- 1⁄2 cup hot water
- 1⁄4 cup lemon balm leaves, finely chopped
- Preheat oven to 350 degrees.
- Cream butter and the lemon balm leaves together.
- Add sugar and beat well.
- Add the remaining ingredients and pour into a greased loaf pan.
- Bake for 30 to 45 minutes.
- To test for doneness use a toothpick.
- After bread is remove from oven pour glaze over it.
- Allow the glaze to settle in loaf for 4 to 6 hours.
- TO MAKE GLAZE.
- Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
- If you do not have Lemon Balm you can use Lemon Verbena.
I have made this recipe multiple times and am just now getting around to reviewing it. This is a delicious way to use lemon balm-we love it! The glaze really sets it apart-it tastes even better the next day after letting the glaze soak in. Try it!
This was good, so rich and sweet, and very unusual. It had an earthy natural look to it, and was a heavy loaf consistency. The name is quite telling.
So good! i used a mix of fresh balm and lemon verbena and it was just wonderful. the glaze really lifts it to something special. My husband took some leftover slices to work and they were gone before 9am! thanks so much