Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. While delicious when still warm, it’s even better the next day; wrap or keep in air-tight container overnight. This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. Turn off heat and let steep until cool. Grease a loaf pan. They’re both an English cake, but tea loaf is made with fruit and cinnamon, and traditionally served sliced served with butter.

Rated 5 out of 5 by Anniesad from My new go to! But it may also be eaten on its own like a cake.

I’ve made this recipe a couple of times now. Gradually stir in flour mixture alternately with evaporated milk just until blended. Step Three: Bake Lemon Bread. Tea bread is actually “tea buns” to be eaten with tea. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread. PREHEAT oven to 350° F. Grease 8- or 9-inch loaf pan. Add eggs, one at a time, beating well after each addition. Lavender Tea Bread. Grease a 1.5lb (675g) loaf tin; Preheat oven to 180c or gas 4; Place the fruit in a small bowl, pour the cold tea over the top; Soak overnight if possible, or until the fruit swells COMBINE flour, baking powder and salt in medium bowl. Lemon Apricot Tea Bread This bread comes out of the oven a rich, deep golden color. Well, today’s recipe is sort of like a cake, but in the shape of a loaf.

This hearty, not-too-sweet bread is perfect for breakfast, toasted and spread with butter or cream cheese.

Pour your lemon bread batter into your prepared pan. Add a half tablespoon of flour to pan and shake to coat bottom and sides of pan. This will truly help your lemon bread to not stick to your pan. Heat milk over medium heat for about 4 minutes with 1 tablespoon zest and lemon thyme. Let’s just call it Lavender Tea Bread :) Beat 1 cup sugar, oil, 3 tablespoons lemon juice and lemon peel in small mixer bowl. Butter and flour two 9- x 5- x 3-inch metal loaf pans, knocking out any excess flour. Try adding chopped candied lemon slices in place of the grated lemon peel. Lemon Tea Bread is rated 5.0 out of 5 by 7. Shake out excess flour over trash can or sink.

Preheat oven to 325°F. Grease a 9 inch loaf pan with butter. Preparation.