1/2 c  Unsalted butter
1/4 c  Finely chopped lemon balm
1 c  Sugar
2 lg Eggs
Pinch of salt
1 1/2 c  Sifted flour
1 ts Baking powder
1    Grated rind of lemon
1/4 c  Chopped nuts (optional)

GLAZE
1 Juice of lemon
1/2 c Sugar
1/2 c Water
1/4 c Finely choped lemon balm

1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add
remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour
batter into greased loaf pan. (1 large, 2 small, or 4 minis). Bake for 30
to 45 minutes, depending upon pan size, or until batter tests done with a
toothpick. 3. Mix all glaze ingredients together. After the bread is
removed from the oven, pour the glaze over it and allow to sit in the loaf
pan(s) for four to six hours. 4. Wrap the bread in foil and allow to ripen
overnight before serving or freeze immediately.