Jeannette * Lemon Tea Loaf recipes
This recipe crafts a delightful Lemon Tea Loaf, featuring a light, tender crumb infused with bright lemon zest and a sweet citrus glaze. It's a perfect treat for breakfast or an afternoon tea, offering a refreshing and comforting flavor profile.
Equipment
- 1 Loaf Pan 9x5-inch
- 2 Mixing Bowls One large, one medium
- 1 Electric mixer or whisk
- 1 Measuring Cups and Spoons Set for dry and liquid ingredients
- 1 Lemon Zester and Juicer
Ingredients
Main
- ¾ cup sugar
- ¼ cup butter softened
- 1 large egg
- 2 tablespoons plain or lemon-flavored yogurt
- ½ cups milk
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- zest from 1 large lemon
- juice from 1 large lemon
- ¼ cup sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
- In a large bowl, cream together the ¾ cup sugar and softened butter until light and fluffy.
- Beat in the egg, then stir in the yogurt and milk until well combined.
- In a separate medium bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
- Fold in the zest from 1 large lemon into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the loaf bakes, prepare the glaze: whisk together the remaining ¼ cup sugar and the juice from 1 large lemon until dissolved.
- Let the loaf cool in the pan for 10 minutes, then invert onto a wire rack. Drizzle the lemon glaze over the warm loaf, allowing it to soak in.
Notes
For a tender crumb, ensure your butter is genuinely softened, not melted, to properly cream with the sugar. Overmixing the batter after adding flour develops gluten excessively, leading to a tough loaf; mix just until combined. When zesting the lemon, avoid the bitter white pith. The lemon glaze is crucial for both moisture and intense citrus flavor; apply it while the loaf is still warm but not hot, allowing it to soak in beautifully. For an even bake, rotate the loaf pan halfway through baking.