Bread: Lemon Tea Bread
Source of Recipe
internet
List of Ingredients
2 large lemons
3 cups flour
2 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter ; softened
1 tsp almond extract
1 1/2 cups sugar
4 large eggs
1 cup milk
1 teaspoon poppy seeds ; (optional)
1/2 cup confectioners sugar ; (for glaze)Recipe
Preheat oven to 325 degrees F.
Grease two 9 x 5 inch loaf pans.
Grate the lemons for zest and then squeeze the juice from the lemons. Set aside the zest and lemon juice.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter, almond extract, sugar and lemon zest until light and fluffy.
Add eggs and beat until well combined.
Add the milk and beat well.
Gradually add the flour mixture and mix until all ingredients are just combined.
Optional: Stir in poppy seeds.
Add 2 tablespoons of the lemon juice and stir until combined.
Pour the batter evenly into the prepared loaf pans.
Bake 50-55 minutes.
In the meantime, prepare the glaze by combining the remaining lemon juice and the confectioner’s sugar. Stir until the sugar is dissolved and the mixture is creamy.
The bread is done when a toothpick inserted into the center of the loaves comes out clean.
Remove the loaves from the oven and allow to cool for 10 minutes.
Remove the loaves from the pans and using a toothpick, pierce holes completely over the tops of the loaves.
Brush the lemon glaze over the tops of the loaves so that all the glaze is absorbed into the bread.
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