Lemon Tea Bread
Lemon Tea Bread offers a delightful combination of citrusy brightness and tender crumb, infused with fresh lemon herbs. Perfect for breakfast, teatime, or as a light dessert, its zesty flavor and moist texture appeal to citrus lovers and bread enthusiasts alike.
Ingredients
Instructions
- Grease a 9 x 5 x 3-inch loaf pan.
- Preheat oven to 325°F (160°C).
- Heat the milk with chopped lemon balm or lemon verbena and lemon thyme until fragrant, then let steep until cool.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in grated lemon zest.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the cooled infused milk, beginning and ending with the dry ingredients.
- Mix until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Substitutions
For a more intense lemon flavor, consider adding a bit of lemon extract to the batter. If you can't find lemon balm or lemon verbena, fresh mint can serve as a great substitute. Make sure not to overmix the batter to keep the bread light and airy. This recipe can also be adapted by adding poppy seeds or replacing some all-purpose flour with whole wheat flour for added nutrition.
Serving Suggestions
Slice the lemon tea bread and serve it with a dollop of whipped cream or a light drizzle of honey for added sweetness. It pairs beautifully with tea, making it a perfect afternoon snack. For a delightful brunch spread, serve alongside fresh fruit and yogurt, or try it with the Amish Peanut Butter Pie for a sweet finish.
Storage & Reheating
Once cooled, wrap the lemon tea bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 2 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or toast the slices for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Tea Bread contains roughly 369 calories, with 4g protein, 52g carbohydrates, and 16g fat. It is an excellent source of calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 1280mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture and added nutrients. However, the bread may be denser, so keep an eye on the baking time.
How can I make this recipe vegan?
To make this lemon tea bread vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk, such as almond or soy milk. A vegan butter substitute can be used in place of regular butter.
What can I do with leftover lemon tea bread?
Leftover lemon tea bread can be toasted and served with butter or jam. It also makes a great base for French toast! Simply soak slices in an egg mixture and cook on a skillet until golden brown. Alternatively, consider crumbling it into a trifle with fresh berries and whipped cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).