Recipe for Lemon Quick Bread using Tea as Flavoring

I Love Lemon Quick Bread
Recipe from Bigelow Teas Recipe booklet
½ cup milk
5 lemon herb tea bags
1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup butter at room temperature
2 large eggs
1 tsp lemon rind, grated
½ TBSP poppy seeds (opt)
Combine the milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL) Remove from heat and let cool for 15 to 20 minutes; Remove tea bags, squeeze out liquid. Set aside.
Preheat oven to 325 degrees. Grease 4 X9 loaf pan.
In a larger bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea infused milk and flour mixtures; Stir after each addition. Add lemon rind and stir until well blended.
Pour batter into pan. Sprinkle with poppy seeds if using. Bake 45 to 60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing it from pan. Yields 1 loaf. Can substitute chamomile tea for the lemon tea.