Preheat oven to 350.
In a large bowl, combine flour, baking powder, salt, and sugar. Add softened butter and mix with a fork until flour mixture resembles coarse crumbs. In a medium-size mixing bowl, mix together eggs, butter, milk, sour cream, lemon zest, and lemon verbena. Add to flour mixture and mix just until batter comes together. Pour batter into a greased and floured 9-inch-by-5-inch loaf pan and bake about 1-1/2 hours, or until a knife inserted comes out clean.
In a small mixing bowl blend together sugar and lemon juice. Once the loaf is pulled from the oven, prick top with a fork. Then brush on glaze, a little at a time, as the bread cools, until all the glaze has been used.
Serve warm or cold.
Makes 1 loaf
NOTE: This bread freezes well. Just warm it a bit before serving to bring out the lemon flavors. |
