Lemon Tea Bread Recipes

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LEMON TEA BREAD



Lemon Tea Bread image

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

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/4 cup 2% milk
LEMON GLAZE:
1 tablespoon lemon juice
2 tablespoons confectioners' sugar

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 TEA CAKE



Lemon Tea Cake image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Juice and zest of 1/2 lemon
3/4 cup confectioners' sugar
Zest and juice of 1/2 lemon

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
  • For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.

GLAZED LEMON BREAD



Glazed Lemon Bread image

My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.

Provided by DELEIGHLA

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 11

¼ cup butter, softened
¾ cup white sugar
2 eggs
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon salt
2 ½ teaspoons baking powder
¾ cup milk
½ cup chopped walnuts
2 tablespoons white sugar
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
  • Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
  • In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g

LEMON TEA BREAD



Lemon Tea Bread image

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

6 tablespoons butter
1 cup sugar
2 eggs, well beaten
1/2 cup milk
2 tablespoons grated lemon rind
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar, mix with
1 lemon, juice of

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.

LEMON TEA BREAD



Lemon Tea Bread image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 11

2 extra large eggs
Finely grated zest of 1 large lemon
3 tablespoons lemon juice
Pinch of salt
1 scant cup granulated sugar
1/3 cup creme fraiche (or sour cream or plain yogurt)
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 cup unsalted butter, melted
1 cup confectioners' sugar
1 lemon, juiced

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



Lemon Tea Bread image

Learn how to make Lemon Tea Bread. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Provided by Southern Living Test Kitchen

Time 1h15m

Yield Makes 1 (8-inch) loaf

Number Of Ingredients 11

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Steps:

  • Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
  • Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
  • Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
  • Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.

HOME



Home image

Categories     Breads

Yield 12

Number Of Ingredients 11

●1 3/4 cups all-purpose flour
●2 1/2 teaspoons baking powder
●1/2 teaspoon salt
●1 cup granulated sugar
●1/2 cup vegetable oil
●4 tablespoons lemon juice, divided
●1 tablespoon grated lemon peel
●2 large eggs
● 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
●1 tablespoon lemon juice
●1 tablespoon granulated sugar

Steps:

  • Preheat oven to 350° F. Grease 8- or 9-inch loaf pan.
  • Combine flour, baking powder and salt in medium bowl. Beat 1 cup sugar, oil, 3 tablespoons lemon juice and lemon peel in small mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk just until blended. Pour into prepared pan.
  • Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes.
  • Combine remaining tablespoon lemon juice and 1 tablespoon sugar in small saucepan; bring to a boil. Cook for about 1 minute.
  • Remove bread from pan; brush top of bread with glaze. Serve warm or cool completely on wire rack.

LEMON-THYME TEA BREAD



Lemon-Thyme Tea Bread image

I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. -Jeannette Mango, Parkesburg, Pennsylvania

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 13

3/4 cup whole milk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon zest
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Nutrition Facts : Calories 187 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON TEA BREAD



Lemon Tea Bread image

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

1/2 cup butter or 1/2 cup margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon finely shredded lemon peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup chopped pecans
1/4 cup granulated sugar
3 tablespoons lemon juice
1 teaspoon finely shredded lemon peel
1 (8 ounce) package cream cheese, softened
1/4 cup sifted powdered sugar
1 tablespoon orange juice
1 teaspoon finely shredded orange rind

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-GLAZED CARDAMOM PEAR TEA BREAD



Lemon-Glazed Cardamom Pear Tea Bread image

Provided by Nancy Harmon Jenkins

Categories     brunch, dessert

Time 1h15m

Number Of Ingredients 17

1/2 cup vegetable oil, plus oil for greasing pans
1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored)
1 egg, slightly beaten
2 teaspoons grated lemon peel
1/4 cup milk
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground cardamom seeds
1/2 cup chopped walnuts or pecans
1 cup confectioners' sugar
1 tablespoons lemon juice
1/2 teaspoon freshly ground cardamom seeds (see note)
Pinch of salt
1 to 2 tablespoons cream or milk
1 teaspoon butter, softened

Steps:

  • Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
  • To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
  • While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams

LEMON TEA BREAD



Lemon Tea Bread image

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

2 large lemons
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 1/2 cups sugar
4 large eggs
1 cup whole milk
2 teaspoons poppy seeds

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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From joepastry.com


LAVENDER LEMON TEA BREAD RECIPE | PORCH NOOK
2020-12-15 For the 3 small pans, bake for 40 minutes. To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake and sprinkle Porch Nook's Organic Culinary Lavender when it melts on the warm cake. Cool in pan 20 minutes on a wire rack; remove each loaf ...
From porchnook.com


FAVOURITE LEMON TEA BREAD WITH LEMON GLAZE RECIPE
Prepare lemony glaze and set aside. Preheat oven to 350℉ (180℃). Grease and flour a 9 x 5 inch loaf pan. In a large bowl, cream butter, sugar and lemon extract until fluffy. Add eggs, beating until mixture is blended. In a medium bowl, sift flour, baking powder and salt. Pour ⅓ of the flour into the egg mixture. Add ⅓ of the milk.
From recipeland.com


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