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Lemon Poppy-Seed Tea Bread

Yield 8 Servings
This Lemon Poppy-Seed Tea Bread recipe is a morning favorite. Enjoy with a hot cup of tea or coffee for the ultimate breakfast experience.

Ingredients

  • Tea Bread:
  • 1 1/2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 8 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons poppy seeds
  • Syrup:
  • 1/2 cup sugar
  • 1/4 cup lemon juice

Nutrition Information

  • calories 359
  • fat 15 g
  • satfat 8 g
  • protein 5 g
  • carbohydrate 54 g
  • fiber 1 g
  • cholesterol 86 mg
  • sodium 142 mg

How to Make It

  1. Make tea bread: Preheat oven to 350°F. Butter and flour a 9- by 5-inch loaf pan.

  2. Stir together 1 1/2 cups sifted cake flour, 1 tsp. baking powder and 1/4 tsp. salt. Mix 1/2 tsp. vanilla extract with 1/2 cup milk.

  3. Using electric mixer, cream 8 Tbsp. unsalted butter, 3/4 cup sugar and 1 Tbsp. lemon zest on medium-high speed until fluffy. Add 2 large eggs, one at a time, mixing well after each addition. Mix in dry ingredients alternately with milk, beginning and ending with flour mixture. Stir in 1 1/2 Tbsp. lemon juice and 2 Tbsp. poppy seeds.

  4. Pour batter into pan and bake in center of oven until a tester inserted in center of loaf comes out clean, 50 minutes.

  5. Make syrup: Mix 1/2 cup sugar and 1/4 cup lemon juice in a saucepan over low heat; stir until sugar dissolves.

  6. Let loaf cool in pan on a wire rack for 10 minutes before turning loaf out onto rack. Poke holes in loaf and gradually spoon warm syrup over, adding more as syrup is absorbed. Cool completely.