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Lemon Tea Bread

 Lemon Tea Bread
This moist, lemony bread from Dorothy Denny of Williams Lake, British Columbia is perfect for breakfast or dessert.
8 ServingsPrep: 15 min. Bake: 40 min. + cooling

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,

2 of 2

Lemon Tea Bread (continued)

Nutritional Facts: 24 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.