2 1/3 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 1/2 c Sugar
3/4 c Butter; softened
3 lg Eggs
1/2 c Buttermilk
1/2 c Sour cream
1 tb Lemon zest
2 ts Finely chopped lemon verbena
-GLAZE-
2 tb Sugar
1 Lemon; Juice of
Preheat oven to 350.
In a large bowl, combine flour, baking powder, salt, and sugar. Add
softened butter and mix with a fork until flour mixture resembles coarse
crumbs. In a medium-size mixing bowl, mix together eggs, butter, milk, sour
cream, lemon zest, and lemon verbena. Add to flour mixture and mix just
until batter comes together. Pour batter into a greased and floured
9-inch-by-5-inch loaf pan and bake about 1-1/2 hours, or until a knife
inserted comes out clean.
In a small mixing bowl blend together sugar and lemon juice. Once the loaf
is pulled from the oven, prick top with a fork. Then brush on glaze, a
little at a time, as the bread cools, until all the glaze has been used.
Serve warm or cold.
Makes 1 loaf
NOTE: This bread freezes well. Just warm it a bit before serving to bring
out the lemon flavors.
Yields
1 servings
