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Lemon-Almond Tea Bread

Lemon-Almond Tea Bread

Southern Living OCTOBER 2004

  • Yield: Makes 1 (8-inch) loaf
  • Prep time:15 Minutes
  • Bake:1 Hour

Ingredients

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons lemon rind, divided
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon almond extract

Preparation

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract. Spoon batter into greased and floured 8- x 4-inch loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

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Lemon-Almond Tea Bread recipe

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