Recipes so good it oughta' be a sin!

Wednesday, June 30, 2010

Lemon Tea Bread

Is it a cake? Is it a bread? It's a little bit of both. Somewhere between a pound cake and a quick bread, this luscious little treat is perfect for breakfast, brunch or even an evening dessert.

Moist and delicious, it's topped with a lemon glaze sprinkled with lemon zest and a little sugar. Add some lemon curd after slicing and you have the perfect morning treat!

I found this was also great served with a scoop of Edy's Lemonade Swirl ice cream, which makes a wonderful after dinner dessert.

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup milk
1 tbs. lemon zest

Preheat oven to 350°. Beat softened butter at medium speed until creamy. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternating with milk, beginning and ending with flour. Beat at low speed just until blended. Stir in lemon zest.

Spoon batter into a greased and floured loaf pan (8x4 inches works best). Bake at 350° for 50 to 60 minutes or until a cake tester inserted into the center comes out clean.

Allow to cool in pan for 10 minutes and then turn out on wire rack to cool completely. Glaze with lemon glaze (below).

Lemon Glaze

1 cup powdered sugar
2 tbs. fresh lemon juice
1 tbs. granulated sugar
1 tbs. lemon zest

Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread allowing excess to drip down sides. Stir together remaining lemon zest and granulated sugar and sprinkle over glaze.

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