Lemon Tea Bread
Nb persons: 0
Yield: 1 loaf
Preparation time:
Total time:
Source: Southern Living 1993
| 3/4 c. | milk |
| 1 Tb. | lemon juice |
| 1 Tb. | chopped fresh lemon thyme, or 1 tsp. dried thyme |
| 1/2 c. | butter, softened |
| 1 c. | sugar |
| 2 large | eggs |
| 2 c. | flour |
| 1 1/2 tsp. | baking powder |
| 1/4 tsp. | salt |
| 1 Tb. | grated lemon rind |
| Lemon Glaze: | |
| 1 c. | sifted powdered sugar |
| 2 Tb. | lemon juice |
Combine first 3 ingredients in a small saucepan, and bring to a boil. Remove mixture from heat; cover and let stand 5 minutes. Cool. Beat butter at medium speed with an electric mixer until creamy, and gradually add sugar, beating mixture well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Stir in lemon rind. Pour into a greased and floured 9x5x3" loafpan. Bake at 325 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Pour lemon glaze over bread.
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