I thought I posted this here, but I guess not.
This is really nice ... not too lemony. It freezes well too. You can omit the lemon thyme and double up on the lemon balm.
Lemon Herb Tea Bread
3/4 cup milk
1 tablespoon chopped fresh lemon balm
1 tablespoon chopped fresh lemon thyme
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated lemon rind
Lemon Glaze
COMBINE first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes until cool.
BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
COMBINE flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in lemon rind. Pour batter into a greased and sugared (or floured) 9-x5-x3-inch loafpan.
BAKE at 325 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely. Drizzle Lemon Glaze over bread.
LEMON GLAZE: Combine 1/2 cup sifted powdered sugar and 1 tablespoon lemon juice in a small bowl; stir until smooth.
NOTE: I prefer to make this recipe using 3 mini loaf pans. I bake them for 48-50 minutes. You can also substitute all lemon balm for the lemon thyme.