Real Recipes From Real Home Cooks ®

lemon tea bread

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

An old recipe I gleaned from a magazine. I made it for a ladies' tea and it was a huge success. This bread will keep nicely if wrapped well, and it freezes well, too! Photo from

(2 ratings)
yield 8 -16
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For lemon tea bread

  • 1/2 c
  • 2
  • 1 c
  • 1/3 c
    butter, melted
  • 1 1/2 tsp
    grated lemon peel
  • 1 1/4 c
    all purpose flour
  • 1 tsp
    double-acting baking powder
  • 1 tsp
  • 1/2 c
    chopped pecans
  • GLAZE:
  • 1/4 c
  • 3 Tbsp
    fresh lemon juice

How To Make lemon tea bread

  • 1
    In a large mixing bowl combine milk, eggs, sugar, butter and lemon peel. Beat at medium speed until well blended Add dry ingredients; beat at low speed just until they are moistened and mixture is smooth. Fold in pecans.
  • 2
    Pour into a greased 8-1/2 x 4-1/2-inch loaf pan. Bake in a preheated 350-degree oven for 45 to 50 minutes or until toothpick inserted in center comes out clean.
  • 3
    Meanwhile, combine sugar and lemon juice for glaze. Place bread, still in pan, on wire rack to cool. Slowly pour on glaze while bread is still hot. Let stand 10 minutes in pan; remove bread and cool completely on wire rack. Makes about 16 1/2-in. slices.