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Lemon Tea Bread Recipe

Lemon Tea Bread Recipe

This moist, lemony bread from Dorothy Denny of Williams Lake, British Columbia is perfect for breakfast or dessert.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:8 servings


  • 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
  • 1 tablespoon lemon juice
  • 2 tablespoons confectioners' sugar


  • 1. 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.
  • 2. 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: 162 calories, 7g fat (4g saturated fat), 42mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 0g fiber), 2g protein Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Lemon Tea Bread

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Reviewed Aug. 19, 2014

"This was pretty good. Not lemony enough for me, so I added some lemon juice the second time I tried it. That helped, but I would like a stronger lemon flavor."

Reviewed Jan. 8, 2008

"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!"

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