Lemon Basil Tea Bread

  • Preheat oven to 325°.
  • In a bowl, combine 1/3 cup melted butter, 1 cup sugar, and 2 eggs and blend until smooth.
  • Add 1/4 tsp almond extract.
  • Sift 1 1/2 cups white flour and 1 tsp baking powder.
  • Fold into sugar and butter mixture, alternating with 1/2 cup milk.
  • Stir in 2 tbsp Lemon basil leaves and 1 tbsp lemon zest.
  • Turn batter into a greased 8 1/2" x 4 1/2" ovenproof loaf pan.
  • Bake for 1 hour.
  • Remove and prick the top with a fork; pour over a blend of 3 tablespoons fresh lemon juice mixed with 2 tbsp sugar.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook