How To make Lemon Tea Bread
Lemony Glaze (see below) 1/3 cup butter melted * 1 teaspoon baking powder 1 cup sugar 1 teaspoon salt 3 tablespoons lemon extract 1/2 cup milk * 2 eggs * 1 1/2 tablespoons grated lemon peel 1 1/2 cups all-purpose flour 1/2 cup chopped pecans
Lemony Glaze 1/4 cup lemon juice 1/2 cup sugar
Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar and lemon extract until fluffy. Add eggs, beating until mixture is blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3 of the flour into the egg mixture. Add 1/3 of the milk. Stir until blended. Continue adding flour and milk alternately until all is blended. Do not overmix. Fold in lemon peel and pecans. Pour batter into prepared pan. Bake one hour or until wooden pick inserted in center comes out clean. Remove bread from oven and immediately pour lemony glaze slowly over the top. Let stand 15 - 20 minutes. Turn out onto rack to cool. May be frozen.
Before serving bread bring to room temperature. Cut in thin slices. (This is easy to do, since this stuff is pretty dense and moist). Serve with butter, or lemon curd or clotted cream. (I like it best with lemon curd).
Variation:
Bake it in smaller loaf pans for finger-food sized slices for parties.
* For Vegans:
Margarine works well in this. I have never tried it with egg substitutes or dairy milk substitutes, but I don't see why it wouldn't work. The texture might be different, but I think it would still taste good. (I doubt that it would be much more dense than the original version).
Notes: This has been a huge success everywhere it has showed up. Preheat oven to 350 degrees F. Grease and flour a 9"x5" loaf pan.
How To make Lemon Tea Bread's Videos
The Preserved-Lemon Cake That Got Me A Job | Bon Appétit
Join Zaynab Issa from the Bon Appétit Test Kitchen as she makes a simple preserved-lemon tea cake, a recipe that put her on the path to joining the BA staff.
See the full recipe here:
Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: Misa Qu
Host: Zaynab Issa
Sr. Culinary Director: Carrie Parente
Producer: Halie Aaron
Culinary Producer: Denise Ginley
Culinary Associate Producer: Stevie Stewart
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: JC Scruggs
--
VIDEO BREAKDOWN
0:00 Introduction
0:45 Prep the batter
0:52 Prepare loaf pan
1:15 Prep preserved lemons
2:01 Measure dry ingredients
3:13 Mix wet ingredients
3:20 Zest and juice lemon
3:42 Mix dry with wet ingredients
3:54 Pour batter into pan
3:59 Bake the cake
4:18 Cool cake
4:27 Make the karak chai
4:33 Pound cardamom pods
4:49 Steep tea bags with aromatics
5:10 Add evaporated milk and simmer
5:24 Make the glaze
5:46 Glaze cake
6:06 Sprinkle with flaky salt
6:13 Cut and plate the cake
6:18 Pour chai
6:54 Taste!
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Lemon Tea Cake | Eggless & Without Oven | Yummy | Eggless Lemon Pound Cake
WELCOME TO YUMMY
TODAY'S RECIPE IS Lemon Tea Cake | Eggless & Without Oven | Yummy | Eggless Lemon Pound Cake
#lemonteacake #egglesslemoncake #yummy
INGREDIENTS:
SUGAR - 1/2 CUP
HUNG/THICK CURD - 1/2 CUP ( USE 1/2 CUP CONDENSED MILK OR 2 EGGS SUBSTITUTE)
LEMON ZEST - 1 TSP
MELTED BUTTER - 1/4 CUP
FLOUR - 1 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
LEMON JUICE - 2 TBSP
MILK - 1/3 CUP
YELLOW FOOD COLOR FEW DROPS
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Lemon Tea Bread Recipe
Lemon Tea Bread Recipe
Easy Lemon Cake (no-free, dairy-free)
Get the Recipe:
⭐️ This vegan lemon cake is delicious, light, perfectly moist, and easy to make, with a few simple ingredients you probably already have in your pantry.
⭐️ Ingredients
For the lemon cake
1 lemon (the grated zest)
¼ cup lemon juice
½ cup water
¾ cup sugar
¼ cup canola oil or sunflower oil
1 tablespoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
For the cream cheese and lemon frosting
2 ounces vegan butter
4 ounces vegan cream cheese
1 cups powdered sugar
½ lemon the grated zest
1 teaspoon vanilla extract
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Betty's Lemon Tea Bread
Betty demonstrates how to make Lemon Tea Bread. This is an excellent recipe to make for a holiday brunch or afternoon tea.
Lemon Tea Bread
½ cup butter, softened
1 cup sugar
2 eggs, well beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 teaspoon lemon extract
1 cup confectioner's sugar (This is the same as powdered sugar or icing sugar.)
2 tablespoons lemon juice
In a large mixing bowl, beat softened butter until creamy using medium speed of a mixer. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, stir together flour, baking powder, and salt. Add to butter mixture, alternately with milk, beating well after each addition, and beginning and ending with the flour mixture. Stir in 1 teaspoon lemon extract. Pour batter into loaf pan that has been buttered and floured. Bake at 350 degrees (F) for about 45 minutes, or until a cake tester comes out clean, after being inserted in the deepest part. Let cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack—about 1 hour. In a small bowl, stir together confectioner's sugar and lemon juice until smooth, Spoon evenly over top of bread, allowing excess drip down the sides and ends. Let sit at room temperature a few minutes for the glaze to set. Use a serrated knife to slice the Lemon Tea Bread into thin slices. This bread is elegant and tasty; I hope you love it! --Betty :)
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Recipe: Lemon Tea Loaf by Martjie Malan
We will be making lemon tea loaves from Martjie Malan’s baking book Baking secrets, recipes for every occasion, they’re the perfect bake, both buttery and moist. These dense, sweet loaves can be adapted by incorporating different flavours of your choice, making them worthy teatime hits.
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