Updated Monday, October 26th, 2009
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
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.
Combine the peel, juice, and sugar and stir until well blended.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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