Best Lemon Almond Tea Bread Recipes

Lemon Almond Tea Bread image

Provided by Sandy in Oklahoma

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1/2 teaspoon almond extract
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Steps:

Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
Spoon into greased and floured 8x4 loaf pan.
Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.

Nutrition Facts : Calories 252.7, Fat 9, SaturatedFat 5.4, Cholesterol 57, Sodium 198.8, Carbohydrate 40.6, Fiber 0.5, Sugar 27.7, Protein 3.1

Lemon Almond Tea Bread image

Provided by Angela (Grammy) Derby

Time 1h5m

Number Of Ingredients 12

2/3 c butter, melted
1 c sugar
4 eggs
1/2 tsp pure almond extract
3 c all-purpose flour, sifted
2 tsp baking powder
1 tsp salt
1 c milk
2 Tbsp grated lemon peel or 1 tbsp. dried lemon zest
1 c chopped nuts, optional
6 Tbsp fresh lemon juice
1/2-3/4 c confectioners' sugar

Steps:

1. Preheat oven to 325'F. Prepare 2 loaf pans. (I sprayed mine with Pam)
2. Combine the butter and 1 cup sugar; blend well. Beat in eggs, one at a time. Add almond extract.
3. Sift together dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts.
4. Turn into greased loaf pans (aluminum or glass). Bake in slow oven 325'F. for 30-35 minutes or until toothpick inserted in the middle comes out clean. (If it isn't done in 35 minutes, just add 2 minutes at a time. My loaves today took 37 minutes total.)
5. Mix 6 Tbsp. of lemon juice and 1/2 -3/4 cup confectioners sugar. Immediately spoon over hot loaf in pan. Cool 10 minutes, then remove from pan. Cool on rack. Do not cut until completely cooled. Makes 2 loaves