Lemon Tea Bread. Learn how to make Lemon Tea Bread. Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving. I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread.
Although lemon tea bread is often paired with afternoon tea, this bread has just enough sweetness to enjoy in place of a dessert after dinner. Tea-time is very popular in Europe and was a standard practice in England and all of its colonies. Betty demonstrates how to make Lemon Tea Bread. You can cook Lemon Tea Bread using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon Tea Bread
- It’s 1/2 cup of butter, softened.
- It’s 1 cup of granulated sugar.
- Prepare 2 large of eggs.
- It’s 1 1/2 cup of all-purpose flour.
- You need 1 tsp of baking powder.
- Prepare 1/2 tsp of salt.
- Prepare 1/2 cup of milk.
- Prepare 1 tbsp of lemon zest.
- You need 1 cup of powdered sugar.
- Prepare 2 tbsp of fresh lemon juice from 2 lemons.
This is an excellent recipe to make for a holiday brunch or afternoon tea. Lemon Tea Bread ½ cup butter. Pour evenly over bread as soon as it is re- moved from oven. When the bread is done, pour the lemon juice mixture over the hot bread.
Lemon Tea Bread instructions
- Preheat oven to 350°.
- 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, one at a time, beating just until blended after each addition..
- In a medium bowl, stir together flour, baking powder and salt. Add to butter mixture alternating with milk beating at low speed just until blended beginning and ending with the flour mixture. Stir in 1 tablespoon of lemon zest to mixture. Spoon batter into greased and floured 8x4 inch loaf pan..
- Bake for 1 hour or until a wooden toothpick inserted in center of bread comes out clean. Let cool in pan for 10 minutes. Remove bread from pan and cool completely on wire rack..
- Stir together powdered sugar and lemon juice until smooth. Spoon evenly over top of cooled bread letting excess drip down sides..
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A moist lemon bread, good for afternoon tea. This is the best lemon bread I’ve ever made, my dad loves it. Especially when I add poppy seeds which realy complement the sweet-tangy lemon flavor. In processor, finely grind Earl Grey tea leaves and sugar. Whisk all-purpose flour, baking soda, and salt.