Lemon Balm Bread

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 cup finely chopped lemon balm leaves
• 2 large eggs, room temperature
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup chopped walnuts, optional
• 1 tablespoon grated lemon zest
• 1/3 cup sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped lemon balm leaves

1. In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon zest. Pour into a greased 8x4-in. loaf pan. Bake at 350u0b0 for 50-60 minutes or until a toothpick comes out clean.
2. In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

butter, sugar, lemon balm, eggs, flour, baking powder, salt, milk, walnuts, lemon zest, sugar, water, lemon juice, lemon balm

Taken from www.tasteofhome.com/recipes/lemon-balm-bread/ (may not work)