Millie Kirchoff | Nueces EC
With orange, grapefruit and Meyer lemon trees in her backyard, Kirchoff doesn’t have to look far for citrus inspiration. Her fragrant quick bread makes for a delicious breakfast or midafternoon snack.
3/4 cup milk
1 tablespoon chopped lemon balm
1 tablespoon chopped lemon thyme
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) butter, softened to room temperature
1 cup sugar
2 eggs, room temperature
1 tablespoon grated lemon zest
Additional lemon thyme for garnish
Juice of 2 lemons
1 1/2 cups powdered sugar, plus more as desired for consistency
1. Bread: Preheat oven to 325 degrees and apply butter or nonstick cooking spray to a 9-by-5-inch loaf pan. Heat the milk and the chopped herbs in a small, heavy saucepan until the mixture is hot but not simmering. Remove from heat and allow the mixture to steep until cool.
2. Combine the flour, baking powder and salt in a bowl. In a separate bowl, cream the butter and gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs, one at a time, then beat in the lemon zest. Combine the flour mixture by sections with the herbed milk and mix until the batter is just blended. Use a rubber spatula to transfer the batter to the prepared pan. Smooth the top and bake 50–60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
3. Lemon Glaze: Meanwhile, combine the lemon juice and 1 cup of powdered sugar in a bowl and whisk until smooth. Add remaining 1/2 cup of sugar and whisk again, until the mixture is thick and glossy but still pourable. Add additional powdered sugar as desired for consistency.
4. Cool bread in the pan on a wire rack placed over a baking sheet for 5 minutes, then run a knife around the inside of the pan, inverting the loaf and removing from pan. Drizzle the lemon glaze over the top of the warm cake and allow it to cool completely. Garnish with additional lemon thyme sprigs, if desired.
Makes one 9-by-5-inch loaf.