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Lemon Tea Bread Recipe

Lemon Tea Bread Recipe photo by Taste of Home

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This moist, lemony bread from Dorothy Denny of Williams Lake, British Columbia is perfect for breakfast or dessert.

This recipe is:

Diabetic Friendly

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Lemon Tea Bread Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 8 Servings

15 40 55

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon grated lemon peel
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/4 cup 2% milk
LEMON GLAZE:
1 tablespoon lemon juice
2 tablespoons confectioners' sugar

Directions

In a small bowl, cream butter and sugar. Add egg and lemon peel; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread. Yield: 1 loaf (8 slices).

Nutritional Facts 1 slice equals 162 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 113 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Lemon Tea Bread in Cooking for 2 Summer 2006, p46

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Reviews for Lemon Tea Bread

Lemon Tea Bread

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(1-1) of 1 reviews

Reviewed on Jan. 08, 2008 by bakingmad

This is really not a bread at all. It is a rich pound cake that makes just enough for two! The cake is subtly flavored, but the glaze adds a real zing!