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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Orange Almond Poppy Seed Tea Cake
**Orange Almond Poppy Seed Tea Cake**
Ingredients
3 large eggs beaten (room temperature)
1-1/2 cups whole milk (room temperature)
1/2 cup canola oil
1/2 cup unsalted butter softened
1 tablespoon poppy seeds
1-1/2 teaspoons almond extract
2 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon orange grated orange peel (optional)
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon melted butter
Lemon Saffron Poppy Seed Cake – Bruno Albouze
Learn how to create an incredibly luscious and moist pound cake! Lemon saffron poppy seed – So good in any occasion such as breakfast, brunch, tea time, camping, snacks et so forth...
To get the full recipe go to
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Poppies, copenhagen poppy, tea poppy, danish pastry breakfast rolls with poppy seeds
Recipe:
It is well known that we danes have a hampering for danish pastry. Even our breakfast bread is often made from this. There is the classic poppy (birkes) that is a non sweet danish pastry with a load of poppy seed on top. Hence the name. And there is the copenhagen poppy / tea poppy where the pastry is a bit sweeter and there is almond remonce for filling. It is not quite a cake and not quite a breakfast roll. But very good none the less.
Lemon poppy seed loaf cake
This is my go-to summer cake
It's not too sweet and not too dry, the poppy seeds add a nice crunchy texture
The simple glaze on top just enhances that lemony flavour which I love, you can glaze the loaf one day in advance so that it sets nicely on top
What else? Oh, well its just great with a cup of black tea :)
You can also make this in a round cake tin or even cupcakes!
I love this recipe because it uses simple ingredients and it turns out very rich and moist, not clumpy as some loaf cakes and everyone that's tasted it has loved it, so, there you go!
Useful tools as seen in this video: (paid links)
Stand-up mixer with paddle attachment for doughs:
microplane zester:
loaf cake pan:
Ingredients:
3 eggs
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups A.P. flour
1/2 cup milk
lemon juice of 2 lemons
Lemon zest of 2 lemons
3 Tbsp poppy seeds
1 tsp vanilla
1 cup sugar
1/2 cup butter
Glaze
3/4 cup/90g confectioner's sugar, sifted
2 Tbsp lemon juice
0:00 Introduction
0:32 COMBINE FLOUR, SALT, B. POWDER & B. SODA
0:59 CREAM TOGETHER SUGAR & BUTTER
1:19 INCORPORATE EGGS ONE AT A TIME
1:58 WHOLE MILK 1/2 cup
2:19 COMBINE INGREDIENTS
2:48 BUTTER & FLOUR THE PAN
3:08 BAKE AT 180°C (350°F) FOR 40-45 MINUTES
4:19 RECOAT THE TOP EVERY 5 MINUTES UNTIL ITS SET
4:44 LOOSEN EACH SIDE CAREFULLY
Lemon Poppy Seed Pound Cake Recipe
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
8. Let it cool completely before serving.
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