Lemon Herb Bread

3/4 cup milk
1 Tbsp chopped fresh lemon balm
1 Tbsp chopped fresh lemon thyme
1 Tbsp. chopped fresh lemon verbena
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
6 Tbsp butter
1 cup sugar
2 eggs
2 lemons
Confectioner's sugar

Add herbs to milk and scald. Let sit until cool and strain. Mix flour, baking powder and salt together. Cream butter and sugar, beat in eggs. Alternately add creamed mixture, flour mixture and herbed milk. When mixture is combined, pour into a lightly greased loaf pan. Bake at 325 for 50 minutes or until insterted toothpick comes out dry. When cool, make lemon glaze by combining juice of lemons with enough confectioner's sugar to make thick glaze. Pour onto loaf.