Recipe: Lemon Tea Bread

I’ve been on the hunt for lemon recipes all week. Last night I came across a recipe for lemon tea bread in the All-New Southern Living Cookbook. The bread itself was fine.  There were no fireworks, no sneaking off with the entire loaf and hiding in the closet to gobble it up… No it was not like that.  But the icing, the icing was something entirely different.

In fact the lemon icing was the best part. The next time {yes, there will be a next time} I make this yummy quick bread I will do 1 thing different.  Once the bread has cooled, I’ll use a bamboo skewer and poke holes all over the top of the bread.  That way when it comes time to drizzle the icing over the top, it will seep down into the holes and fill the bread with yummy goodness.

How about you?  Have you made anything good lately?


1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

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