Best 8 Lemon Verbena Tea Bread Recipes

LEMON VERBENA BREAD

Steps:

• For the bread cream butter with verbena leaves in a mixer or food processor.
• Add sugar,eggs and milk and beat well.
• Add remaining ingredients and pulse a few times until blended.
• Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
• Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
• Leave loaf in pan and pour glaze over loaf while still hot.
• Let sit several hours.
• Remove loaf from pan.
• Wrap in foil to ripen overnight if you like, or serve when cool.
• You can also freeze this bread for later use.
• GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

LEMON VERBENA TEA BREAD

Steps:

• 1. Combine milk and lemon verbena leaves and stems in a small saucepan. Heat on low just until milk is hot (do not boil). Set aside to cool to room temperature. Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. Add additional milk to measuring cup to equal ½ cup, if needed, and set aside.
• 2. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• 3. Stir together flour, baking powder and salt; add to butter mixture alternately with reserved milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loafpan.
• 4. Bake at 350˚ F for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cook in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
• 5. Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside.
• 6. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena. Add powdered sugar and stir with a small whisk until smooth, adding additional lemon juice, ½ teaspoon at a time, if needed, until desired consistency. Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves.

LEMON VERBENA SIMPLE SYRUP

Steps:

• Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

LEMON TEA BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.

LEMON TEA BREAD

Steps:

• Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
• Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
• Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
• Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.

LEMON TEA BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
• To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
• Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
• To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.

LEMON VERBENA MINT DETOX TEA

Steps:

• Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE

Steps:

• Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
• Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
• To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.