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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Ali Je
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Tehseen Fatima
[email protected]This bread is very dense and heavy. I think it would be better if it was made with a lighter flour, like cake flour.
Munni Akter
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Mary Bryant
[email protected]I'm not sure what went wrong, but my bread turned out dry and crumbly. I think I might have overmixed the batter.
Tshepiso Nozipho Zondo
[email protected]This bread is a great way to use up leftover tea bags. I always have a few tea bags lying around, so it's nice to have a recipe that uses them.
Mohamed Deeq
[email protected]I'm not a huge fan of lemon desserts, but I really enjoyed this bread. The lemon flavor was subtle and not too overpowering.
Shanza Ji
[email protected]I made this bread for my book club and everyone loved it! It was the perfect addition to our tea party.
MANISH Giri
[email protected]This bread is so easy to make and it's always a crowd-pleaser. I love that I can use ingredients that I usually have on hand.
wayne inzinga
[email protected]I followed the recipe exactly and my bread turned out great! It was so moist and flavorful.
Herculeen Mauswa
[email protected]This is the best lemon tea bread I've ever had! The texture is perfect and the flavor is amazing. I highly recommend this recipe.
Biki Yadav
[email protected]I made this bread for a brunch party and it was a huge success! Everyone loved it and asked for the recipe.
Dal Head
[email protected]This bread is delicious! I love the combination of lemon and tea flavors. It's also very moist and fluffy.
Nikolai Svendsen
[email protected]I've made this lemon tea bread several times now, and it's always a hit! My friends and family love it, and it's become my go-to recipe for any occasion. It's so easy to make, and the results are always perfect.
Francis Gyekye
[email protected]This lemon tea bread is absolutely divine! The texture is moist and fluffy, with a perfect balance of sweetness and tartness. The lemon flavor is bright and refreshing, and the glaze adds a delightful crunch. I will definitely be making this again an