Lemon Tea Bread from Patty’s Picks
1 stick butter
1 cup sugar
Zest of 2 lemons
2 eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
2 teaspoons lemon juice
Glaze:
Juice of 2 lemons
½ cup sugar
Preheat oven to 325 degrees. Spray loaf pan with non-stick cooking spray; set aside. With mixer, cream butter and sugar. Add zest and eggs, mix well. Combine flour, baking powder, and salt. Add dry ingredients alternately with milk and lemon juice. Spoon into prepared pan. Bake 1 hour. Place on wire rack in pan. Mix glaze ingredients and pour over hot cake in pan. Cool 10 minutes, and remove cake to wire rack and cool completely. Garnish with lemon slices, lemon curls, and fresh mint.
Yield: 10-12 servings
Want more delicious recipes from Patty Roper? Be sure to order her cookbook, Patty’s Pick, which is a selection of more than 40 of her favorite recipes in one handy booklet. Price includes taxes, shipping, and handling. $5.
