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LOCATION: Recipes >> Breads Quick >> Lemon Tea Bread

Print this Recipe    Lemon Tea Bread

1/3 cup butter melted
1 teaspoon baking powder
1 cup sugar
1 teaspoon salt
3 tablespoons lemon extract
1/2 cup milk
2 eggs
1 1/2 tablespoons grated lemon peel
1 1/2 cups all-purpose flour
1/2 cup chopped pecans

1/4 cup lemon juice
1/2 cup sugar

Preheat oven to 350 degrees F. Grease and flour a 9"x5" loaf pan.

Mix together lemon juice and sugar and set aside. In a large bowl,
cream butter, sugar and lemon extract until fluffy. Add eggs,
beating until mixture is blended. In a medium bowl, sift flour,
baking powder and salt. Pour 1/3 of the flour into the egg mixture.
Add 1/3 of the milk. Stir until blended. Continue adding flour
and milk alternately until all is blended. Do not overmix. Fold
in lemon peel and pecans. Pour batter into prepared pan. Bake
one hour or until wooden pick inserted in center comes out clean.
Remove bread from oven and immediately pour lemon glaze slowly
over the top. Let stand 15 - 20 minutes. Turn out onto rack to
cool. May be frozen.

Before serving bread bring to room temperature. Cut in thin slices.
(This is easy to do, since this stuff is pretty dense and moist).
Serve with butter, or lemon curd or clotted cream. (I like it best
with lemon curd).

Variation: Bake it in smaller loaf pans for finger-food sized
slices for parties.

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