Lemon Tea Bread
"A very nice bread!"
photo by GaylaJ
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
- 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
directions
- 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.
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Reviews
-
Great tea bread, I increaed the baking powder to 1-1/2 teaspoons, and also increased the lemon peel to 1 tablespoon, I also increased the sugar to 1-1/4 cups, fresh lemon juice is a must for this cake! thanks for sharing Forgiven, it's a great recipe!...Kitten:) -
I made two loaves, one for my family, one for grandma and we all loved this bread!! Thanks for another great recipe! -
Lovely flavor. I think letting it set, wrapped in plastic, for a couple days might make it easier to spread with the orange cream cheese - but couldn't be easier - or tastier! -
Very nice. You don't need butter with this. It is nice and lemony, easy to make. I used w.w. pastry flour and left out pecans. Also didn't make the orange cream cheese at this time. After it baked, I poked some holes in it b4 pouring the lemon glaze over it. -
This made a fantastic loaf. It's a true blue keeper worth at least 15 stars. I made two small changes. I added the peel of a whole lemon and I add 2or 3 tblsps of lemon juice to the batter with the lemon peel. The batter was smooth and silky.Instead of adding the pecans to the batter, I scattered some pecans on the bottom of the loaf tin. Next time I will leave it out I felt it interfered with the lemon taste. I tasted it after putting the glaze on and I was disapointed cuz it was'nt lemoney enough. After a few hours the flavour really developed and it just got better with age. it was sweet and zingy. I left the orange cream cheese out the cake was extremly flavourful and moist with out it. I know I would be making this cake for many years to come.
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RECIPE SUBMITTED BY
Chef Mommie
Midlothian, 86
<p>I want to thank those of you who try my recipes and also the ones that submit pictures. I truly am excited to receive each and every one of them. May you be ever so blessed! Tina</p>
