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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Razan Khatab
[email protected]This recipe looks delicious, but I don't have time to bake right now.
Ryan Skarban
[email protected]I'm allergic to lemons, so I can't try this recipe.
Hayat Said
[email protected]This recipe is way too complicated. I'm not going to try it.
Jennifer Valenzuela
[email protected]I'm not sure what I did wrong, but my bread didn't rise properly.
Elvis Muhindi
[email protected]I followed the recipe exactly, but my bread turned out dry.
Arpan KC
[email protected]This bread is a bit too sweet for my taste.
Dusty Mctee
[email protected]I love the way this bread smells while it's baking. It fills the whole house with a lovely lemon scent.
Sushan jung Xettry
[email protected]This bread is a great way to use up leftover tea bags.
jordan kloos
[email protected]I made this bread for a bake sale and it sold out in minutes!
Killer22 Ninj
[email protected]This is the best lemon tea bread recipe I've ever tried.
Willy Khet
[email protected]I've never made tea bread before, but this recipe was so easy to follow. I'm definitely going to make it again.
Jawedali Thaheem
[email protected]This bread is perfect for a summer picnic or potluck.
Esther Duyile
[email protected]I'm not a huge fan of lemon desserts, but this bread was surprisingly delicious. The tea flavor really mellows out the lemon.
afrin sheaik
[email protected]This bread is so moist and flavorful. I love the way the lemon zest brightens up the flavor.
athanas kioko
[email protected]I've made this bread several times and it's always a hit. It's a great recipe for beginner bakers.
marjus muco
[email protected]This bread is perfect for a snack or breakfast. It's also great for gifting.
Shalom mia
[email protected]I love the way the lemon and tea flavors complement each other in this bread.
Khan Amjid
[email protected]This is my new favorite tea bread recipe. It's so easy to make and always turns out perfectly.
Green Eyes
[email protected]I made this bread for a brunch party and it was a huge hit! Everyone loved the bright lemon flavor and the delicate tea notes.
Rambinay Sah
[email protected]This lemon tea bread is absolutely delicious! The flavors of lemon and tea are perfectly balanced, and the bread is moist and fluffy.