AuthorSteve Nubie
Tea-time is very popular in Europe and was a standard practice in England and all of its colonies. It’s essentially a break in the mid-morning and mid-afternoon when tea was consumed. The morning tea-break was referred to as “low-tea” and the afternoon break was referred to as “high-tea.” It was at high-tea that a confection was served and this Lemon Tea bread is an example.
This is a batter bread which means it is made with baking powder as opposed to yeast and will rise in the bread machine while baking. The cake setting is used because it does not have a rise cycle which is unnecessary with batter breads. It has a lemony flavor as a result of adding lemon zest to both the batter and as a topping before it begins to bake. If you want a two-pound loaf just double the recipe.
Add the cake bread ingredients to the bread pan in the order indicated.
Select the Cake setting; 1-pound loaf and if it asks -medium crust.
When done let carefully remove the lemon bread from the bread pan.
Mix the lemon juice with the sugar until sugar is dissolved and glaze the top.
Let rest for 5 minutes and serve.
Ingredients
Directions
Add the cake bread ingredients to the bread pan in the order indicated.
Select the Cake setting; 1-pound loaf and if it asks -medium crust.
When done let carefully remove the lemon bread from the bread pan.
Mix the lemon juice with the sugar until sugar is dissolved and glaze the top.
Let rest for 5 minutes and serve.
