Lemon Tea Bread
Source of Recipe
Unknown
List of Ingredients
2 large lemons
3 c all-purpose flour
2 t baking powder
½ t salt
1 ½ sticks ( ¾ c) unsalted butter, softened
1 ½ c sugar
4 large eggs
1 c skim milk
2 tsp poppy seeds (I omit)
Recipe
Preheat oven to 325°. Butter and flour two 9 x 5 x 3” metal loaf pans. Finely grate enough zest from lemons to measure 2 tsp and squeeze enough juice to measure about
½ c. Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter, 2 c 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. Bake 45 minutes if you use baby loaf pans!
While loaves are baking, in a small bowl stir together remaining lemon juice and remaining ½ c 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.
Makes 2 loaves.
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