Monday, April 25, 2011

Frosted Lemon Tea Loaf

Spring is emerging in Southern Alberta . . . very slowly.  The Californian strawberries in the grocery stores are quite tasty and paired with an intensely flavoured lemon loaf make a showy treat.

½ cup butter or margarine, softened
1 cup sugar
2 eggs

In a mixing bowl, cream butter and sugar until fluffy.  Add eggs and continue beating until light.

1½ cups all-purpose flour
1 tsp. baking powder
¼ tsp salt
Grated peel of 1 lemon
½ cup milk

Blend together flour, baking powder, salt and peel.  Stir into creamed mixture alternately with milk, beating after each addition until batter is smooth.

Grease bottom only of one 9 x 5 - inch or two 8 x 4 - inch loaf pans.  Divide batter evenly between 8-inch pans or pour into 9-inch pan.  Bake 8-inch loaves in 350F oven for 45 to 50 minutes, 9-inch loaf for 55 to 60 minutes or until wooden pick inserted in center comes out clean.

Juice of 1 lemon
½ cup sugar

Mix lemon juice and sugar; pour evenly over loaf when taken from hot oven.  Cool thoroughly between removing from pan.  Loosen sides of loaf from pan; remove from pan and place on wire rack.  Cool completely before slicing.

Yield  10 - 12 Servings


  1. Mother...this is so exciting to see!! Lemon loaf looks wonderful. Keep blogging!!

  2. My sister Jeanette made this with orange because she didn't have lemons on hand. She loved it. Next she is going to try grapefruit!