Lemon tea bread

Lemon tea bread



  • sugar - 1 c
  • milk - 3/4 c
  • butter or margarine - 1/2 c
  • salt - 1/4 tsp
  • baking powder
  • all-purpose flour - 2 c
  • large eggs - 2 item
  • lemon juice - 2 Tbsp
  • grated lemon rind - 1 Tbsp
  • Remove from heat
  • Lemon Glaze - 1 item
  • chopped fresh lemon balm or 1 Tbsp - 1 Tbsp
  • chopped fresh lemon thyme or 1 tsp - 1 Tbsp

How to make lemon tea bread:

Combine the first 3 ingredients in a saucepan; bring to a boil. Remove from heat. Cover; let stand 5 minutes. Cool. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine the next 3 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Stir in lemon rind.

Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 50 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely. Pour Glaze over bread. Yields 1 loaf.Lemon Glaze:1 c. sifted powdered sugar2 Tbsp. lemon juice Combine; stir until smooth. Yields 1/3 cup.

Recipe categories: Breads, Lemon, Citrus.

Lemon tea bread
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

Related ingredients:
eggs, flour, butter, shortening, all-purpose flour, plain flour, raisins, self-rising cornmeal, bix-mix
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