"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lemon Tea Bread Recipe

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This recipe for Lemon Tea Bread, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Stewart
Added: Friday, June 22, 2007


1 8oz. pkg. cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
2 1/4 cups AP flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 tbsp. grated lemon rind
2/3 cup finely chopped blanched almonds
2/3 cup sifted powdered sugar
2 tbsp. lemon juice

Beat cream cheese and butter until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well. Combine flour, baking powder and salt. Add to creamed mixture alternating with milk. Stir in 2 tsp. lemon rind and almonds.

Pour batter into 2 greased and floured 8x4x3" loafpans.

Bake at 350 for 45-50 minutes.

Combine powdered sugar and lemon juice, stirring until smooth. Stir in remaining 1 tsp. lemon rind.

Spoon glaze over warm loaves. Let cool in pan 10 minutes.

Number Of Servings:
Number Of Servings:
2 loaves




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