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 BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON TEA BREAD
Steps:
- Preheat the oven to 400 degrees F.
- Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
- To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
- Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
- To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.
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.
LEMON-WALNUT TEA BREAD
Perfect for brunch, teas, bridal showers, baby showers or just to nibble on while you enjoy your morning coffee. Recipe is from Southern Living.
Provided by Dreamgoddess
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 9x5" loaf pan.
- With a mixer set on medium speed, beat the butter until fluffy.
- Gradually add in the sugar and mix well.
- Add the eggs one at a time, mixing well after each egg.
- Mix the flour, baking powder and salt together.
- Add to the butter/sugar mix alternately with milk. Begin and end with the flour.
- Add in the walnuts, lemon rind and lemon juice.
- Pour into the loaf pan and bake for 50-55 minutes or until done.
- Cool in the pan on a wire rach for 10-15 minutes.
- Remove from the pan and place on a wire rack to completely cool.
Nutrition Facts : Calories 385.8, Fat 20.7, SaturatedFat 8.7, Cholesterol 85.5, Sodium 248.3, Carbohydrate 46, Fiber 1.5, Sugar 25.6, Protein 6.3
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 NUT BREAD
Great for breakfast, packing in lunches, and having with a relaxing cup of tea. Make an extra loaf to give to a special friend! :)
Provided by PalatablePastime
Categories Quick Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream margarine and sugar until light and fluffy.
- Blend in eggs.
- Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition.
- Stir in nuts and rind.
- Pour into greased and floured 9x5" loaf pan.
- Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean.
- Cool 5 minutes, then remove from pan.
Nutrition Facts : Calories 4211.9, Fat 217.5, SaturatedFat 36.6, Cholesterol 651.6, Sodium 4924.3, Carbohydrate 518, Fiber 17.1, Sugar 257.1, Protein 64.5
LEMON AND WALNUT TEA BREAD
Make and share this Lemon and Walnut Tea Bread recipe from Food.com.
Provided by Vicky Dowson
Categories Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven 350'F/180'C.
- Line a 9 x 5in loaf tin with greaseproof paper and grease.
- With electric mixer, cream butter and sugar.
- until light and fluffy.
- Beat in egg yolks.
- Add lemon rind and juice and stir until blended. set aside.
- Sift together flour and baking powder, fold into butter mixture in 3 batches, alternating with the milk. Fold in walunts. Set aside.
- Beat egg whites and salt to stiff peaks.Fold into walnut mixture carefully until just blended.
- Pour batter into prepared tin and bake until skewer comes out clean, 45-50 minutes.
- Let stand 5 minutes before turning out on to rack to cool completely.
Nutrition Facts : Calories 278.7, Fat 14.6, SaturatedFat 6.9, Cholesterol 68.7, Sodium 123.6, Carbohydrate 32.4, Fiber 1.1, Sugar 10.4, Protein 5.4
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.
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