I got this recipe from that country cookbook my mom gave to me years ago. Even though it’s called bread this is more like a pound cake. Delicious, light, and a good lemon flavor. I only modified it slightly, added a little lemon extract and some other things. It originally called for walnuts too but I didn’t think that would go well with lemon. Enjoy!

Lemon Tea Bread

Bread:

• 1/3 cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1/4 tsp almond extract
• 1 tsp lemon extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup milk
• 1 lemon, juice and zest

Glaze:

• 2/3 cup powdered sugar
• Juice of above lemon
• 1/4 tsp cream of tartar

Directions:

Preheat your oven to 325°.

In a medium bowl beat together the butter and sugar. Add in the eggs one and a time and beat until smooth.

In another bowl sift together the flour, baking powder, and salt. Add in the zest of the lemon.

In a small bowl or measuring cup; beat together the eggs, extracts, and milk.

Alternating, add in the flour and milk a little at a time. Beat until just combined.

Spray and line a loaf pan with parchment paper and non-stick cooking spray. Pour in the batter. Bake for 70 minutes. A toothpick inserted in the middle should come out clean.

Allow to cool slightly, about 10 minutes. In a small bowl whisk together the lemon juice, powdered sugar, and cream of tartar. Pour over the loaf, it will soak in. Eat.