Lemony Tea Bread

Ingredients:
3/4 cup milk
1 tablespoon finely shredded lemon peel or lemon balm
1 tablespoon fresh thyme, or 1 tsp. dried thyme
2 cups flour
1 1/2 tsp. baking powder
1/3 cup butter
1/2 cup sugar
2 eggs
2 tablespoons shredded lemon peel
2/3 cup sifted powdered sugar
1 tablespoon lemon juice

In a small sauce pan, heat milk, lemon balm or peel, and thyme until just warm. Remove from heat; cool. Stir together flour, baking powder, and 1/4 tsp. salt. Set aside. In a large mixing bowl, beat butter and sugar until well combined. Add eggs, one at a time, beating until fluffy. Alternately add the herbed milk and the flour to batter, beating on low speed until just combined. Fold in lemon peel. Turn into greased and floured 9x5x3 loaf pan. Bake in a 350 degree oven 45-50 minutes or until golden. Cool 10 minutes; remove from pan. Combine powdered sugar and just enough lemon juice to make a drizzle. Spoon over bread. Slice and serve on a pretty paper doily lined plate.