"The belly rules the mind."--Spanish Proverb

Lemon Tea Bread Recipe

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This recipe for Lemon Tea Bread, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Blair Greer
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Tea Bread:
3/4 cup margarine
1 1/2 cups sugar (may decrease to 1 cup if desired)
3 eggs
2 1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cups buttermilk
Grated rind of 1 lemon
3/4 cup nuts

Glaze:
Juice of 2 lemons
3/4 cups powdered sugar

Directions:
Directions:
Tea Bread:
Preheat oven to 325. Grease and flour a 9 x 5 x 3 loaf pan. Cream the margarine and the sugar until fluffy. Beat eggs and add to creamed margarine mixture. Combine dry ingredients, and add to the cream mixture, alternating with buttermilk. Mix well. Stir in grated lemon rind and nuts. Spoon into prepared pan. Bake for about 1 hour 20 minutes, until a cake tester inserted into center comes out clean.

Glaze:
While loaf is baking, prepare glaze by combining lemon juice and sugar and let stand to allow sugar to dissolve. While hot and still in the pan, drizzle cake with half of glaze. Cool 15 minutes in pan. Remove from pan and pierce the top of the cake several times with a toothpick. Pour remaining glaze over the top.

 

 

 

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