At the Pickwick Tearoom, we served this Lemon Tea Bread recipe all year long often making it into muffins. When baked into a mini loaf it makes a wonderful tea sandwich sliced thinly and filled with a little cream cheese and lemon curd or lime curd. Delicious!
Made into muffins it is a wonderful breakfast treat; made into mini muffins it becomes a delightful addition to any tea tray. The lemon glaze gives the tops an intense burst of lemony goodness. When baking it into large loaves of bread, I sometimes brush the entire loaf of bread while it is warm with the glaze to give more bites of that yummy lemon crunch.
Lemon Tea Bread
Makes 2 large loaves, 4 small loaves, or 18 muffins
- 3 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2-cup sugar
- 3/4 cup butter softened
- Grated rind of 2 lemons, squeeze juice and reserve
- 4 eggs, beaten
- 1-cup milk
- 1/2 cup sugar (for glaze)
- 1/2 cup freshly squeezed lemon juice (for glaze)
- Pre-heat oven to 350F. Spray muffin tins or bread pans with cooking spray and set aside. Instead of spraying muffins tins can line with paper muffin liners and set aside
- Whisk together flour, salt and baking powder and set aside
- Cream butter, and sugar in mixer just till well combined.
- Add lemon rind, add eggs one at a time beating to incorporate.
- Starting with flour mixture, alternate dry ingredients and milk when adding to egg & butter mixture. Mix on lowest speed just till combined. DO NOT over mix.
- Squeeze about 1 Tablespoon lemon juice into batter for better flavor.
- Fill pans a little more than ½ full
- Bake at 350F: 45 minutes for small, 1 hour for large loaf, 25 minutes for muffins, or until toothpick test clean
- Glaze tops of muffins with lemon glaze while still warm from the oven.
NOTE: This recipe can be doubled. Loaves can be frozen up to 3 months
- Mix ½ cup sugar with ½ cup lemon juice.
- Brush loaves or muffins while still hot, then cool on wire rack.