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Lemon Tea Bread
A bright and tender loaf, lemon tea bread is a classic bake that balances sweet and tart flavors perfectly. The batter relies on a rich blend of melted butter and sour cream to create a remarkably moist crumb that stays soft for days. Freshly grated lemon peel mixed right into the dough provides a fragrant citrus punch. Once out of the oven, a simple two-ingredient lemon glaze soaks into the warm bread to lock in moisture and add a glossy finish. Slice it thick for a weekend brunch or enjoy a piece alongside your afternoon coffee.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sugar
- 4 large eggs
- 1 small container (8 ounces) sour cream
- ½ cup butter (1 stick), melted (do not use margarine)
- 1 tablespoon freshly grated lemon peel
- 2 tablespoons fresh lemon juice
- ⅓ cup sugar
- ⅓ cup fresh lemon juice
Instructions
- 1Preheat the oven to 350°F. Coat a 9-by-5-inch metal loaf pan with grease and dust the inside lightly with flour.
- 2Whisk the all-purpose flour, baking powder, baking soda, and salt together in a large bowl. In a separate medium bowl, whisk the sugar and eggs until fully combined.
- 3Stir the sour cream, melted butter, grated lemon peel, and fresh lemon juice into the egg mixture until smooth.
- 4Pour the wet sour cream mixture into the dry flour mixture. Fold the ingredients together gently just until the batter is blended and no dry streaks of flour are visible.
- 5Transfer the batter to the prepared loaf pan and smooth the surface into an even layer. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, then move the pan to a wire rack.
- 6Mix the remaining sugar and fresh lemon juice in a small cup to create the glaze. Pierce the top of the hot bread several times with a thin wooden skewer and brush the glaze evenly over the surface, allowing the loaf to cool completely in the pan before slicing.