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Glazed Lemon Tea Bread
Bright, citrus-forward, and remarkably moist, this glazed lemon tea bread brings a sunny flavor to your morning coffee. The batter relies on a rich blend of melted butter and sour cream to create a tender crumb that stays soft for days. Freshly grated lemon zest and juice pack a tart punch into the loaf itself. Right out of the oven, you'll brush a simple sweet glaze over the hot bread, letting it soak right into the top for an extra layer of zesty goodness.
Equipment
- Oven
- Loaf Pan
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. Grease a 9 by 5-inch metal loaf pan 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. Don't overmix here, or the bread will turn out tough.
- 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. This helps the sweet syrup penetrate deep into the crumb. Brush the glaze evenly over the surface, then let the bread cool completely in the pan before slicing.
Notes
- Storage: Keep the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the unglazed, cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before glazing and serving.
- Ingredient tip: Make sure your eggs and sour cream are at room temperature so they blend smoothly with the melted butter.