Lemon Tea Bread

My son's girlfriend just requested this for her birthday rather than cake. When I make it I hear, "ooh, mmmmm, yummy". Great recipe. I do add extra zest to the batter and to the sugar/zest mixture. Other than that I wouldn't change a thing. Moist, flavorful, doesn't last long because it gets eaten quickly. 

Love it!!

Sounds like the pound cake ai make.....

This is a very basic yellow cake (not a bread) with lemon flavor. I was skeptical when I read the ingredients and directions, but gave it a try. Breads don't typical require electric mixers, it's a very delicate hand folding technique that ensures the bread is moist. This cake is initially moist but the moisture doesn't last and it dries out quickly unlike an actual "quick bread" that remains moist and soft for days. I won't make this again, as I have a yellow "basic" cake recipe that is much better.

I made this recipe several years ago and it was the best then and have not found another recipe since to even compare.  Absolutely delicious.

This was outstanding ! Very moist - I was surprised at how moist because I expected a pound cake texture. I added some lemon extract to both the batter and icing - I love the lemon flavor. This is definitely a keeper.

Made this cake for a book club meeting - went over well. I personally thought it was the right amount of tart. Anyone try a muffin/cupcake variation? I'd like to make it a little more "grab n go". EDIT: Just tried making muffins out of this - 15 minutes for mini muffins worked perfectly!

I would consider this to be a cake. I made it for a quick thank you gift for someone and also made one for our family. Not hard and I must say yummy! It is my go to for a quick sweet treat to serve for guest or to give away. Great in the summer with fresh strawberries.

I think this tastes wonderful as well. I did leave off the extra zest and sugar on top, partly because I did not have enough zest. I did use the glaze after poking holes in the top. However, I must have done something wrong because mine took less than 40 minutes to cook. I could smell it at 40 min. and checked it was becoming overdone. Therefore it was a tad on the dry side but I will make again and check after 35 min. I'm sure it will be moist without overcooking slightly. I can't wait to make it again. Thanks for a great recipe.

Really delicious and not overly rich. Best recipe of the type that I've found and I will make it again very soon.

This is wonderful! Perfect bread taste and texture with a sweet and tangy glaze and it makes a beautiful presentation. I will be making this often!

This is definitely a recipe I will make again and again. I always make a recipe the way it's written for the first run, making changes the second time around. I added another tablespoon of lemon ring to the batter on the second batch and I definitely preferred it to the original recipe.

I don't know what to say. This is so good.

Fabulous!!

This was a winner and a definate keeper recipe! DELICOUS!! I bake as a hobby and bring things almost every day to the office. I gauge success by how long a dish stays on the counter in the break room (usually from 8 hours to 2 days). This was gone within an hour. Someone came and asked me if I had bought it at Starbucks. When I told them I made it, they said it was BETTER than Starbucks!

I made the recipe exactly as directed. The cake has just enough hint of lemon. It rose quite well. My fiance does not normally like lemon but with hot fudge sauce on top he was delighted.

This is the best lemon bread I have tasted! I recommend this tea bread to anyone who loves lemons! I even like this better than the one they sell at Starbucks. I followed the directions except I guessed at the 1 tbsp lemon zest, so I could have put more in than I was supposed to, but I thought the bread had a wonderful taste of lemon. Next time, I am going to half the icing, or may not even put any on to save in calories (I think it was overkill anyways). Next time, I am going to experiment and use half butter/half olive oil and see if it turns out as well.