Glazed Lemon Tea Bread
Source of Recipe
UticaOD
List of Ingredients
2 large lemons
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2 1/2 cups sugar, divided
4 eggs
1 cup milk
1 tablespoon poppy seeds
Recipe
Preheat oven to 325 degrees. Grease and flour two 9 by 5-inch loaf pans. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure about 1/2 cup. In a large bowl, combine flour, baking powder and salt. In a separate large bowl, beat together butter, 2 cups sugar and zest with an electric mixer until light and fluffy. Beat in eggs one 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 well-combined. Beat in poppy seeds and 1 tablespoon lemon juice. Divide batter between prepared loaf pans. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved. Cool loaves in pans 15 minutes. Invert loaves onto rack. Turn loaves right side up and pierce tops all over with a skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed. Cool completely. Makes two large loaves. Store wrapped in waxed paper, in an airtight container at room temperature four days or, wrapped in foil and frozen, one month.
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