Lemon Tea Bread

We always enjoy cakes with tea. Luckily the supermarket near our house sells an amazing pound cake...which is an absolute delish. Creamy and super moist...we never miss to buy that cake every week.

Although I am not much into baking but when I saw this recipe in saveur magazine...I decided to give it a shot as I had a crate of lemon in my fridge and  which I had to finish real quick. So....I took chance and baked this bread. The recipe is super easy and if you measure every ingredient and swear by the method as mentioned...then there is no chance of going wrong. The bread is super moist because of the butter and super soft. And don’t miss the syrup...as it gives a punch of additional flavour and crunch to the bread...and I love it!!

Lemon Tea Bread

Ingredients:

½ cup softened unsalted butter

1 cup granulated sugar

2 large eggs

1 and ½ cup + ½ cup of all purpose flour

1 tsp baking powder

1 tsp baking soda

A pinch of kosher salt

½ cup of whole milk

Juice of 2 lemons and their zest (the yellow part only, the inner white part tastes bitter)

1 cup powdered sugar

1 tbsp granulated sugar

Method:

Beat the butter until fluffy and while beating the butter break in the eggs, one at a time. Continue beating until the mixture turns pale and creamy.

In a bowl stir together the flour, baking powder, baking soda and salt.

Take a sieve and pass the flour mix through the sieve into the beaten butter in small parts alternately with milk.

In the end add the lemon zests (leave a little of the zest for the syrup).

Pour this prepared batter in an 8*4 inch greased loaf pan.

Bake at 450F for 20-22 minutes or until toothpick inserted comes out clean.

Take the loaf pan out of the oven and keep in the kitchen counter to cool down.

Once it cools down take a skewer poke the surface of the bread.

In a bowl take the lemon juice, rest of the lemon zest, powdered sugar and 1 tbsp granulated sugar.

Drizzle the syrup on the bread.

Enjoy this bread on its own or with a cup of tea.