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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Tea Bread Recipe

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This recipe for Lemon Tea Bread, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Harwood

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. (1 sticks) unsalted butter, @ warm room temperature
1 c. sugar
2 eggs
c. milk
grated peel of 1 large lemon (yellow part only)
1 c. all-purpose flour
1 tsp. baking powder
tsp. salt

GLAZE:
1 T lemon juice
2 T confectioners' sugar

Directions:
Directions:
350 oven, buttered loaf pan

Cream butter & sugar together. Beat in eggs, then milk & lemon rind. Sift together flour, baking powder & salt, & quickly stir into other ingredients. Do not over mix. Spoon batter into prepared pan & bake for 1 hour, or until toothpick inserted in center of loaf comes out clean. Remove from pan & place on rack.

In small bowl, mix lemon juice & confectioners' sugar to a smooth glaze. Brush over top of bread while it is still warm; glaze will be slightly opaque.

Number Of Servings:
Number Of Servings:
na
Preparation Time:
Preparation Time:
if prepped, 10 minutes + baking time
Personal Notes:
Personal Notes:
Full disclosure: this recipe is verbatim from the 1986 William Sonoma cookbook, & I have no idea how many times I've made it since then. Quick & simple, butter-y, lemon-y, dense, rich & tart at the same time. Great for dessert with lemon sorbet or vanilla ice cream, perfect with a cup of tea or coffee, & wonderful lightly toasted for breakfast. Like a delicious lemon pound cake but better. Also good made in mini foil loaf pans to give as gifts.

 

 

 

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