Name: Lemon Tea Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 loaf, 16 serving(s)
Ingredients: 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

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Recipe by Chef Mommie

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A very nice bread!

Ready In:: 1hr 30mins
Serves:
Yields:
Units:

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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@Chef Mommie

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@Chef Mommie

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"A very nice bread!"

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review by LaurietheLibrarian

9/19/2012

This bread is wonderful! We omitted the nuts and the cream cheese spread and just enjoyed the bread with the glaze. It was hard waiting for the bread(s) to get out of the oven because they smelled heavenly! I doubled the recipe and just wish I owned more bread pans so that I could have made another. The glaze adds so much to the bread.

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review by campergirls3

12/27/2009

I made two loaves, one for my family, one for grandma and we all loved this bread!! Thanks for another great recipe!

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review by Stacey in BG

1/21/2008

Lovely flavor. I think letting it set, wrapped in plastic, for a couple days might make it easier to spread with the orange cream cheese - but couldn't be easier - or tastier!

1

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review by gobruijns

9/12/2007

I didn't make the cheese spread as I'm not a big "condiment" person. This loaf was okay. The batter was beautiful and I had such high hopes for its taste but it wasn't quite what I was hoping for. I can't really put my finger on it... perhaps it needed more sugar or it needed to be a bit less dense. Still a good quick bread, though.

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review by WI Cheesehead

5/22/2007

Very nice. You don't need butter with this. It is nice and lemony, easy to make. I used w.w. pastry flour and left out pecans. Also didn't make the orange cream cheese at this time. After it baked, I poked some holes in it b4 pouring the lemon glaze over it.

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