Lemon Tea Bread

This light and moist tea bread is bursting with lemon flavor!  A spring and summer delight that's perfect any time of day.

Lemon Tea Bread

I love citrus, and when lemons come around I put them in everything, including my baking.  Today's Lemon Tea Bread is a wonderfully light, not too sweet, quick bread that's bursting with lemon flavor.  I adore how citrus brightens everything up.

I typically make these loaves as a breakfast treat although they are perfect with a cup of coffee or hot tea, as a snack, or even as dessert with a scoop of ice cream.   They can be kept for several days and will stay moist and tender. 

What Ingredients do I need?

• butter
• sugar
• eggs
• flour
• lemon zest
• baking powder
• salt
• milk

Substitutions and Variations

• Use Greek yogurt or sour cream instead of butter

• Use 2% or whole milk as you like

• Add a lemon glaze on top with confectioners sugar, milk, and lemon juice

Kitchen Tips and Notes

• For a light quick bread I used a stand mixer to cream the butter and sugar.

• Make sure to grease and flour your baking pan when preparing it. Baker's Joy works well here.

• Cook until only a few dry crumbs come out when doing the toothpick test.

• To store I cover with cling wrap, or use a ziploc bag to keep the air away from the cake.

• You may cut slices and freeze them for later use.

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Lemon Tea Bread

Makes 1 (8-inch) loaf

Time: 1 hr 15 min. start to finish

1/2 c butter, softened 

1 cup granulated sugar

2 eggs

1 1/2 c flour

1 t baking powder

1/2 t salt

1/2 c 2% milk

1 T lemon zest

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon the batter into greased and floured 8- x 4-inch loaf pan.

Bake at 350° for 1 hour until golden on top and a toothpick inserted comes out clean. Let the bread cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Adapted from Southern Living October 2004