Lemon Tea Bread Recipe

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Bursting with lemon flavor, this wonderfully moist quick bread is perfect for afternoon tea or coffee or when served at breakfast or brunch.

Directions

Grease a loaf pan. Heat milk over medium heat for about 4 minutes with 1 tablespoon zest and lemon thyme.
Turn off heat and let steep until cool. Set aside.
Mix flour, baking powder and salt together.
In another bowl, cream butter, add sugar, continue beating until light and fluffy. Beat in eggs, 1 at a time. Add 1 tablespoon lemon zest.
Mix in flour alternately with cooled herbed milk.
Mix just until blended.
Pour into greased pan.
Bake 50-60 minutes at 325°, until toothpick inserted in center comes out clean. Glaze while hot.
For glaze: Whisk together lemon juice and confectioners' sugar, adding sugar little by little until glaze is thick but pourable.
Pour over hot bread.

Container: 9x5 loaf pan, 2 medium mixing bowls

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: 1 slice

Servings: 10

Enter desired servings:

Ingredients

-		3/4 cup milk
-		2 tablespoons lemon zest - divided
-		1 tablespoon lemon thyme - finely chopped
-		2 cups flour
-		1 1/2 teaspoons baking powder
-		1/4 teaspoon salt
-		6 tablespoons unsalted butter - at room temperature
-		1 cup sugar
-		2 eggs
		GLAZE
		juice of 2 lemons
-		1 cup confectioners' sugar