Lemon Tea Bread Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, freshly grated | |
| Eggs | 2 Large | |
| Sour cream | 1 Can (10oz) | |
| Vanilla extract | 1 Teaspoon |
Directions
1. Preheat oven to 350°F Grease 9" by 5" metal loaf pan; dust with flour.
2. In medium bowl, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat butter until creamy. Add sugar and lemon peel and beat until fluffy, about 2 minutes.
3. Reduce speed to low and add eggs, one at a time, beating well after each addition, occasionally scraping bowl with rubber spatula. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add vanilla. Beat just until smooth, scraping bowl.
4. Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted in center of loaf comes out clean, about 1 hour 5 minutes. Cool loaf in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
2. In medium bowl, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat butter until creamy. Add sugar and lemon peel and beat until fluffy, about 2 minutes.
3. Reduce speed to low and add eggs, one at a time, beating well after each addition, occasionally scraping bowl with rubber spatula. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add vanilla. Beat just until smooth, scraping bowl.
4. Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted in center of loaf comes out clean, about 1 hour 5 minutes. Cool loaf in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
Chef
