I have recently been searching for recipes that use up lemons as I seem to…
There’s an old saying, “When life gives you lemons, make Lemonade.” This week I found myself with a bag of lemons so I decided to make some Lemon Tea bread.
This resulted in a long discussion with my son. He wanted to know if I had put any tea in it. When I said I hadn’t he decided that it was very silly that it is called Tea Bread. I explained to him that it was called Tea Bread because it was bread that you eat at Tea Time, with a cup of tea and some biscuits. He was happy with this explanation but I have no idea if it is correct.
Lemon Tea Bread is an ideal way to use up a glut of lemons, it uses the rind and the juice up nicely. The result is a lovely light lemon flavored cake which is delicious. It was really easy to make but does take a while to cook so make it early. The tantalizing smell will fill the house and you will really want to eat it as soon as possible.
Lemon Tea Bread Recipe
- 290g (9oz) plain flour
- 1½ level teaspoons baking powder
- ½ level teaspoon salt
- 175g (6oz butter)
- 1 tablespoon grated lemon rind (I used two lemons)
- 3 eggs
- 175ml (6 fl oz) milk
- 75ml (5 tablespoons) lemon juice
- 25g (1oz) caster sugar
- Grease a loaf tin and preheat the oven to 180C, 350F, Gas Mark 4.
- Sift the flour into a bowl with the baking powder, salt and sugar.
- Rub the butter into the flour and add the lemon rind.
- Beat the eggs and add the milk. Mix the milk and egg mixture with the dry ingredients and stir until the mixture is smooth.
- Bake for 1 ¼ hours until a skewer inserted into the cake comes out clean.
- Cool on a wire rack for ten minutes then turn out and leave to cool.
- To make the glaze add the lemon juice and sugar to the boil and boil for about three minutes until it has thickened slightly. Brush onto the loaf.