This Lemon Tea Bread recipe was first published in the original Del Mar Cookbook and was submitted by Iris Beck. It was later published in the more recent Del Mar Flavors Cookbook and has become a favorite breakfast or brunch bread with the perfect amount of sweet and tart!
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- 1/3 c. butter melted
- 1 c. sugar
- 3 T. lemon extract
- 2 eggs
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 c. milk
- 1 1/2 T. lemon peel grated
- 1/2 c. pecans chopped
- 1/4 c. lemon juice
- 1/2 c. sugar
Ingredients
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- Preheat over to 350 degrees.
- In a large bowl, cream butter, 1 c. sugar and lemon etract until fluffy. Add eggs, beating until mixture is blended.
- In a medium bowl, sift flour, baking powder and salt. Add flour mixture and milk alternately to egg mixture. stir until blended. Do not over mix.
- Fold in lemon peel and pecans.
- Pour batter into greased loaf pan and bake for 60 minutes or until a wooden pick inserted in center comes out clean. If using mini loaf pans, bake for 35 minutes.
- Mix together 1/4 c. lemon juice and 1/2 c. sugar. Pour slowly over top of hot bread. Let stand 15-20 minutes. Turn onto rack to cool.
This is also delicious with 1 c. blueberries added while folding in lemon peel and pecans.