These little lemon tea bread loaves are the perfect dessert or breakfast to make for your Valentine (or just make them for yourself!) The batter takes only a few minutes to make, and as long as you have a lemon on hand, the rest of the ingredients are baking staples. (I used a meyer lemon). The bread is light and fluffy and it has a nice balance of sweetness and tartness. The bread is topped with a tangy and sweet lemon glaze that soaks into the bread and makes it super moist.
Since today is Valentine’s Day, I served this bread with heart-shaped strawberries (just use a small heart shaped cookie cutter to cut strawberries that have been hulled and sliced in half lengthwise). Blueberries, blackberries, raspberries, or peaches would also complement this bread really well. Happy Valentine’s Day!
Lemon Tea Bread
For the bread:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon grated lemon zest
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
For the glaze:
- 2 Tbsp. lemon juice
- ¼ cup confectioners’ sugar
- Preheat oven to 350 degrees F with a rack in the center of the oven. Grease two 5-3/4 x 3-inch loaf pans.
- Combine the flour, baking powder and salt in a small bowl. Set aside.
- Using a stand mixer, cream the butter and 1 cup of granulated sugar. Add the egg and lemon zest. Beat well.
- Add the flour mixture to the creamed mixture in two additions alternating with the milk. Beat until just blended and smooth.
- Divide the batter equally between the two loaf pans. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- As soon as the loaves come out of the oven, prepare the glaze. Mix the lemon juice with the confectioners’ sugar and whisk until smooth.
- Cool the loaves in the pans for 5 minutes and then pour half of the glaze over the loaves. Let the loaves cool for another 5 minutes, and then remove the loaves to a wire rack. Drizzle the remaining glaze over the loaves. Cool completely and serve plain or with fresh berries.
Makes: Two 5-3/4 x 3-inch loaves
Source: Adapted from Cookie Baker Lynn