Lemon Tea Bread Recipes

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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

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-WALNUT TEA BREAD



Lemon-Walnut Tea Bread image

Perfect for brunch, teas, bridal showers, baby showers or just to nibble on while you enjoy your morning coffee. Recipe is from Southern Living.

Provided by Dreamgoddess

Categories     Breads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3/4 cup walnuts, chopped
2 tablespoons grated lemon rind
2 tablespoons lemon juice, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 9x5" loaf pan.
  • With a mixer set on medium speed, beat the butter until fluffy.
  • Gradually add in the sugar and mix well.
  • Add the eggs one at a time, mixing well after each egg.
  • Mix the flour, baking powder and salt together.
  • Add to the butter/sugar mix alternately with milk. Begin and end with the flour.
  • Add in the walnuts, lemon rind and lemon juice.
  • Pour into the loaf pan and bake for 50-55 minutes or until done.
  • Cool in the pan on a wire rach for 10-15 minutes.
  • Remove from the pan and place on a wire rack to completely cool.

Nutrition Facts : Calories 385.8, Fat 20.7, SaturatedFat 8.7, Cholesterol 85.5, Sodium 248.3, Carbohydrate 46, Fiber 1.5, Sugar 25.6, Protein 6.3

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.

LEMON THYME TEA BREAD



Lemon Thyme Tea Bread image

Make and share this Lemon Thyme Tea Bread recipe from Food.com.

Provided by jellyko

Categories     Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 12

3/4 cup milk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel (used about 2 lemons)
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 until bubbly, cover and let stand for 5 minutes. Cool to room temperature.
  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating baking powder and slat; add to creamed mixture alternately with reserved milk mixture. Stir in lemmon juice and peel.
  • Pour into a greased 9 in.x 5 in.x 3 inches loaf pan. Bake at 350 degrees for approximately 45 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
  • In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Nutrition Facts : Calories 3011.7, Fat 111.3, SaturatedFat 66, Cholesterol 692.6, Sodium 2015.9, Carbohydrate 465.7, Fiber 7.9, Sugar 261.1, Protein 45.7

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

MOIST LEMON TEA BREAD



Moist Lemon Tea Bread image

This is great with Tea. My favorite with it is a cup of Earl Grey Tea with Cream. My mom loves anything I make with lemon so I am always searching and try to perfect lemon recipes.

Provided by Annamaria Settanni McDonald

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 12

BREAD
1 1/2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp salt
2 eggs
2/3 c evaporated milk
1/3 c vegetable oil
1 1/2 tsp grated lemon peel, save lemon for later
LEMON SYRUP
1/3 c sugar
1/4 c lemon juice, fresh

Steps:

  • 1. Preheat over to 350'F. Grease and flour loaf pan.
  • 2. Combine flour, sugar, baking powder and salt in bowl. Beat eggs, evaporated milk, oil and lemon zest together. Pour egg mixture into flour mixture. Stir just until combined. Pour into loaf pan.
  • 3. Bake 50-55 minutes or until toothpick inserted comes out clean. Poke holes with skewer numerous times into hot bread piercing it all the way to the bottom. Drizzle carefully the hot lemon syrup over the bread. It will soak into bread. Cool on wire rack for 15 minutes, run knife around the edges of pan. Remove bread from pan and place on wire rack to cool completely.
  • 4. LEMON SYRUP: Combine Lemon Juice and Sugar, cook over medium heat for about 5 minutes stirring constantly until sugar is dissolved completely and a light syrup is formed.
  • 5. Enjoy!

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