Recipe
Side Dish
Lemon Verbena Bread
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. sugar | ||
| 6 tbsp. margarine, softened | ||
| 1 tbsp. grated lemon rind | ||
| 1 tbsp. lemon verbena leaves, chopped finely | ||
| 2 large eggs | ||
| 1 ½ c. flour | ||
| 1 tsp. baking powder | ||
| ½ tsp. salt | ||
| ½ c. milk | ||
| ½ c. chopped pecans | ||
| ¼ c. sugar | ||
| juice of 1 lemon |
Directions
- In mixing bowl, cream sugar and margarine. Add lemon rind and lemon verbena leaves. Beat in eggs, one at a time.
- Sift flour, baking powder and salt together. Add flour alternately to batter with milk. Stir in nuts.
- Pour into greased and floured 9-by-5-by-3-inch loaf pan. Bake at 325 degrees for 35 to 45 minutes, or until tester comes out clean.
- In a small pan, combine 1/4 cup sugar and juice of 1 lemon, stirring until dissolved. Pour over warm bread, a little at a time.
- Allow bread to cool in pan. Remove from pan. Slice and serve with butter.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 170mg
- Total Carbohydrates: 25g
- Protein: 3g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%