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Lemon Tea Bread

Lemon Tea Bread
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Yield: Makes 1 loaf

Adjust the degree of tartness according to your own personal taste for this lemon tea bread by increasing or reducing the amount of lemon peel and juice. –The 1770 House, East Hampton, New York

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  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 2 eggs, beaten
  • Grated peel of 1 large lemon
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cup chopped walnuts
  • Lemon Glaze (recipe follows)


Preheat oven to 375°F. Cream together the butter and sugar until light and fluffy. Stir in the beaten eggs and lemon peel. Sift together the flour and baking powder. Add to the egg mixture alternately with the milk. Fold in the nuts. Pour the batter into a greased. and floured 9x5inch loaf pan and bake 35-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven. While the bread is still in the pan, poke holes in the top with a fork or a thin skewer. Pour the glaze evenly over the top. Let the bread sit 10 minutes and remove from the pan.

Lemon Glaze


  • Grated peel and juice of 1 large lemon
  • 1/2 cup sugar


Combine the peel, juice, and sugar and stir until well blended.

Updated Monday, October 26th, 2009

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