Lemon Tea Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 oz. (1½ sticks) unsalted butter, @ warm room temperature
1 c. sugar
2 eggs
½ c. milk
grated peel of 1 large lemon (yellow part only)
1½ c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
GLAZE:
1 T lemon juice
2 T confectioners' sugar
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Directions: |
Directions:350º 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. |
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Preparation
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Preparation
Time:if prepped, 10 minutes + baking time |
Personal
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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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