Lemon Tea Bread

June 23, 2012

lemon tea bread | une gamine dans la cuisine

This is really a cake disguised as a bread. (The little minx.)

If it seems as though just about all the sweet breads that I make involve lemons, you're right, they do. But each is unique in its own way...I think. It's difficult to keep track of former recipes when I fall head-over-heels in love with the current one.{Maybe I'm the minx.}

At any rate, sweet breads are fantastic because they're a breeze to prepare. Sometimes you crave a textured, tender crumb that only cakes can deliver, but you don't want to fuss with the layered minions. Even though I have had a few problems with loaf pans, they're generally quite cordial and much less dramatic than their round cousins.

This particular sweet bread/cake is soft, airy and, most importantly, verily tart. It was a *wee* bit on the dry side; next go 'round I'll poke holes around the top and allow the glaze to sink through. But it's quick, and sprightly and perfect for breakfast, lunch, and dinner. Not all cakes can claim such triple threat status.

lemon tea bread | une gamine dans la cuisine

Lemon Tea Bread
Makes one 8 x 4-inch loaf

for the bread
1 1/2 cups all-purpose flour
1 teaspoon baking Powder
1/2 teaspoon salt
1 cup sugar
Zest from 2 lemons
1/2 cup (that's 1 stick) unsalted, room temperature butter
2 room temperature eggs
1/2 cup buttermilk

for the glaze
1 cup confectioners' sugar
2 Tablespoons lemon juice
Zest from 1 lemon (optional)

Preheat the oven to 350 F. Butter and flour an 8 x 4-inch loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, and salt; Set aside.
In a separate large mixing bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it's evenly moistened and fragrant. Add the butter. Beat on medium-high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
On low speed, alternate adding the flour mixture and the buttermilk (beginning and ending with the dry ingredients), and beating only until just blended per addition.
Scrape the batter into the prepared pan. Bake for 45-55 minutes, or until a thin knife inserted through the center of the bread comes out clean. Remove the pan from the oven and onto a cooling rack. Allow the bread to rest in the pan for about 15 minutes before inverting and releasing it onto the cooling rack. As the bread is cooling, prepare the glaze.
In a small mixing bowl, combine the confectioners' sugar and the lemon juice. Whisk until smooth. If it's too thick, add a splash more lemon juice. If it's too thin, add a few more Tablespoons of confectioners' sugar.
Drizzle the glaze over the bread. [Note: The bread does not need to be completely cool before adding the glaze. The warmer the bread, the more it will soak up the glaze.] If desired, sprinkle the glaze with fresh lemon zest.

Recipe adapted from Southern Living

lemon tea bread | une gamine dans la cuisine


  1. oh my gosh, Valerie! That is such a GORGEOUS loaf of bread! that glaze is making my mouth water!! mmmm!!

  2. Oh I love a glazed cake or bread and one with lemons is even better. Lovely!

  3. Beautiful and extremely temtping! That is something I adore. One of my favorite tea breads.



  4. Oh my I wish I had a slice of this with my breakfast!

  5. Normally I don't like glazed cakes (or sweet breads!), but this one looks delicious! Completely agree about the wonderful simplicity of sweet breads. They're also nicer than making real bread because you don't have to wait for yeast ;)

  6. Yet another lemon loaf to make my mouth water (or pucker)! It looks gorgeous.

  7. Citrus desserts are my favorite! I'm currently outnumbered by chocolate lovers but they understand my passion. A scrumptious cake, no matter what pan you choose!

  8. looks so beautiful and delicious! i am bookmarking this for the next time i have buttermilk on hand!

  9. I fully approve of cake masquerading as bread!

  10. It's lemon so it must be good.

  11. I love lemon loaf and I think this would be perfect for the chilly, damp weather we've been having. Letting the glaze soak in is a great idea.

  12. Gorgeous photos!! This looks SO good. Lemon is one of my favorite dessert flavors.

  13. gorgeous... looks extremely tempting



Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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