✤2 cups (240g) all-purpose flour
✤1 ½ tsp baking powder
✤1/8 tsp nutmeg
✤Pinch of salt
✤3/4 cup milk (almond works well)
✤1 tbsp chopped fresh lemon balm
✤1 tbsp chopped fresh lemon thyme
✤1/2 cup (1 stick) butter, softened
✤1 cup (192g) sugar
✤2 eggs, room temperature
✤1 tbsp lemon zest
❖Preheat oven to 325°F (165°C) and grease a loaf pan.
❖In a small bowl, whisk together the flour, baking powder, nutmeg & salt.
❖In a small saucepan, combine the milk, lemon balm & thyme. Bring to a boil, then remove from heat. Let stand, covered, until cool.
❖In a large mixer bowl, beat the butter until creamy. Add the sugar gradually, beating constantly until light and fluffy. Add the eggs, one at a time, beating well after each addition.
❖Add the flour mix alternately with the milk mix, beginning and ending with the flour. Stir in the lemon zest.
❖Bake 50-55 min or until toothpick test comes out clean. Cool in pan 10 min, then remove from pan and cool completely on wire rack.
