3/4 c. milk
1 tbsp. finely chopped lemon balm (fresh)
1 tbsp. finely chopped lemon thyme (fresh)
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. butter, room temperature
1 c. sugar
2 eggs
1 tbsp. grated lemon zest
Lemon glaze (below)

Butter a 9 x 5 x 3 inch pan. Preheat oven to 325 degrees. Heat the milk with chopped herbs and let steep until cool. Mix flour, baking powder, and salt. In another bowl, cream butter and gradually beat in sugar. Continue beating until light and fluffy.

Beat in eggs, one at a time. Beat in lemon zest. Add flour mixture alternately with herbed milk. Mix until just blended. Bake 50 minutes. Remove from pan onto a wire rack that's set over wax paper. Pour glaze over hot bread.

LEMON GLAZE:

Put juice of 2 lemons in a bowl, add confectioners' sugar, stirring until a thick but still pourable paste. Pour glaze over the hot bread.