Lemon Tea Bread
How to Make It
Step 1
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.
Step 2
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. Spoon batter into greased and floured 8- x 4-inch loafpan.
Step 3
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.
Step 4
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.
Step 5
Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.
Sounds like the pound cake ai make.....
LovesToCook
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.
carmelita's Review
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.
BarbinRI's Review
N/A
ejhr47's Review
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!
Jenwalker32's Review
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.
Cactusflower's Review
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.
vivien55's Review
Really delicious and not overly rich. Best recipe of the type that I've found and I will make it again very soon.
csmith's Review
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!
Cake - Not a bread