"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Tea Bread Recipe

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This recipe for Lemon Tea Bread, by , is from Morin 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!

Kaity Barnes


1/2 cup softened butter
1 cup sugar (plus another 1/2 cup for the glaze)
2 eggs
1/2 cup milk
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 lemon

Preheat oven to 350.
Grease a loaf pan and set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk together the milk and the zest of one lemon.
With an electric mixer, cream butter and sugar on high until light and fluffy.
Turn the mixer down to medium-low.
Add eggs one at a time.
Add the flour mixture, then the milk mixture, alternating a few times, ultimately ending with the milk mixture.
(flour, milk, flour, milk, flour, milk)
Add batter to greased pan, and bake for 45 minutes.

In the last 10 minutes of baking, make the simple syrup glaze:
In a small saucepan, add the juice of the lemon and 1/2 cup sugar.
Let it cook on low, stirring often, until the mixture is clear.
Never let it boil.

When the cake has just come out of the oven, pour the glaze over it and let it soak in.
Let the cake cool in the pan.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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