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Lemon Tea Bread
Lemon tea bread is a bright, citrus-forward quick bread baked in a classic loaf pan. The batter relies on a rich blend of melted butter and sour cream to create a remarkably moist crumb that stays tender for days. Freshly grated lemon peel and juice bring a sharp, sunny flavor to every slice. A simple sweet lemon glaze gets brushed over the hot loaf right out of the oven, soaking into the top for an extra layer of tartness. Serve a thick slice alongside your morning coffee or as an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- teaspoon baking soda
- ½ teaspoon salt
- 1 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
- cup sugar
- cup fresh lemon juice
Instructions
- 1Preheat the oven to 350°F. Coat a 9 by 5-inch metal loaf pan with grease and dust it lightly with flour.
- 2Whisk the 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 everything together gently just until the batter forms and no dry streaks of flour remain.
- 5Transfer the batter to the prepared loaf pan and smooth the top 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.
- 6Stir the remaining sugar and lemon juice together in a small cup to make the glaze. Poke holes across the top of the hot bread using a thin wooden skewer, then brush the glaze evenly over the surface. Allow the bread to cool completely in the pan before slicing.