Lemon Tea Bread Recipe

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Lemon Tea Bread Recipe
Lemon Tea Bread Recipe photo by Taste of Home
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Lemon Tea Bread Recipe

Read Reviews
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This moist, lemony quick bread makes a delightful breakfast or dessert. —Dorothy Denny, Williams Lake, British Columbia
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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).
Originally published as Lemon Tea Bread in Cooking for 2 Summer 2006, p46

Nutritional Facts

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

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

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Reviews forLemon Tea Bread

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MY REVIEW
nightskystar User ID: 1034705 68045
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."

MY REVIEW
bakingmad User ID: 875200 63303
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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