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.
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  • 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
  • juice of 2 lemons
  • 1 cup confectioners' sugar
Container: 9x5 loaf pan, 2 medium mixing bowls
20 mins
1 hr
1.25 hrs
  • 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.
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