LEMON TEA BREAD
This moist, lemony quick bread makes a delightful breakfast or dessert. -Dorothy Denny, Williams Lake, British Columbia
Provided by Taste of Home
Time 55m
Yield 1 loaf (8 slices).
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON TEA CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
- For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.
LEMON TEA BREAD
Make and share this Lemon Tea Bread recipe from Food.com.
Provided by Chef Mommie
Categories Breads
Time 1h30m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 15
Steps:
- To make the bread: Preheat the oven to 350°. Grease and flour bottom and halfway up the sides of an 8x4x2inch loaf pan; set aside.
- In a large mixing bowl, cream the softened butter or margarine and the 1 cup granulated sugar together with an electric mixer until fluffy.
- Add the eggs and the 1 teaspoon lemon peel. Beat the mixture well.
- Stir together the flour and baking powder. Add the flour-baking powder mixture to the sugar mixture alternately with the milk, beating well after each addition.
- Stir in the chopped pecans.
- Spread the batter in the prepared loaf pan and bake in the 350° oven for 55 to 60 minutes or until a wooden toothpick inserted near the center of the bread comes out clean.
- If necessary, cover the bread with aluminum foil for the last 15 minutes of baking to prevent overbrowning.
- Meanwhile, to make the Lemon Glaze: Stir together the 1/4 cup granulated sugar, the lemon juice and the 1 teaspoon lemon peel. Spoon the Lemon Glaze over the hot bread. Cool in the pan for 10 minutes.
- A very nice bread!Remove the bread from the pan and cool on a wire rack.
- To make the Orange Cream Cheese: In a small bowl, stir together the cream cheese, powdered sugar, orange juice and orange peel until the mixture is well blended. Serve the Orange Cream Cheese with the Lemon Tea Bread.
Nutrition Facts : Calories 248.6, Fat 14.1, SaturatedFat 7, Cholesterol 55.2, Sodium 132, Carbohydrate 28.3, Fiber 0.7, Sugar 18.2, Protein 3.5
LEMON TEA BREAD
Learn how to make Lemon Tea Bread. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
Provided by Southern Living Test Kitchen
Time 1h15m
Yield Makes 1 (8-inch) loaf
Number Of Ingredients 11
Steps:
- Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
- Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
- Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
- Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.
LEMON TEA BREAD
Make and share this Lemon Tea Bread recipe from Food.com.
Provided by Sherrybeth
Categories Quick Breads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar together; add eggs, milk and lemon rind.
- Sift flour, baking powder and salt together and add to butter mixture.
- Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
- Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.
LEMON-THYME TEA BREAD
I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. -Jeannette Mango, Parkesburg, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Nutrition Facts : Calories 187 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON-WALNUT TEA LOAF
Get ready for your best bake yet with this Lemon-Walnut Tea Loaf. This delicious quick bread laced with walnuts, lemon juice and lemon peel is a cinch to make. Serve with your favorite cup of tea or coffee and voila!
Provided by My Food and Family
Categories Dairy
Time 2h20m
Yield 14 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
- Pour into greased and floured 8x4-inch loaf.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
LEMON TEA BREAD
Categories Bread Citrus Egg Breakfast Brunch Bake Lemon Spring Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter and flour two 9- x 5- x 3-inch metal loaf pans, knocking out any excess flour.
- Finely grate enough zest from lemons to measure 2‚ teaspoons and squeeze enough juice to measure about 1/2 cup. Into a bowl sift together flour, baking powder, and salt.
- In a large bowl with an electric mixer beat together butter, 2 cups sugar, and zest until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well. Beat in poppy seeds and 1 tablespoon lemon juice and divide batter between loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 1 hour.
- While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.
- Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert loaves onto rack. Turn loaves right side up and pierce tops all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
- Cool loaves completely. Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.
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