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Glazed Lemon Tea Bread
Bright, tender, and perfectly balanced, this glazed lemon tea bread delivers a fragrant citrus punch in every slice. The batter relies on a rich blend of melted butter and sour cream to create a remarkably moist crumb that'll stay soft for days. Freshly grated lemon peel mixed right into the dough brings out that signature tartness. Once it's 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.
Equipment
- Oven
- Loaf Pan
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. Grease a 9-by-5-inch metal loaf pan and dust the inside lightly with flour to prevent the bread from sticking.
- 2Whisk the all-purpose flour, baking powder, baking soda, and salt together in a large bowl. In a separate medium bowl, whisk 1 1/4 cups of the sugar and the eggs until fully combined.
- 3Stir the sour cream, melted butter, grated lemon peel, and 2 tablespoons of the fresh lemon juice into the egg mixture until smooth.
- 4Pour the wet mixture into the dry flour mixture. Fold the ingredients together gently just until the batter is blended and no dry streaks of flour remain. Overmixing will make the bread tough.
- 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. Move the pan to a wire rack.
- 6Mix the remaining 1/3 cup sugar and 1/3 cup 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. Let the loaf cool completely in the pan before slicing.
Notes
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap the completely cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature.
- Tip: Make sure your sour cream and eggs are at room temperature before mixing so the melted butter doesn't clump.