This lemon tea bread has just the right balance of sweet and tart. Even though the recipe is called lemon tea bread, it actually doesn’t contain any lemon except for a small amount of juice in the glaze on top. That being said it is still very lemony, light and refreshing and perfect for any time of the day. When I want to bake something for someone this is the recipe I go to most often. When you receive this tea bread as a gift you know you are special. It was adapted from a recipe in Bon Appetit (June-2006) that was submitted by Normandy Farm Bakery in Charleston, South Carolina.
Lemon Poppy Seed Tea Bread
- 3 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1 cup Canola oil
- 3 large eggs lightly beaten
- 2 teaspoons almond extract
- 1 2/3 cup milk
- 2 tablespoons poppy seeds
- 1 cup confectioner's sugar
- zest 1 lemon
- 2 teaspoons butter melted
- 1 - 2 tablespoons lemon juice
- Preheat oven to 350°F. Grease two 8 1/2-inch X 4 1/2-inch metal loaf pans and line the bottom with wax paper.
- Whisk flour, baking powder and salt in a medium bowl. Set aside.
- In the bowl of a KitchenAid mixer, (or using hand mixer) beat sugar, oil, eggs and almond extract until pale yellow and thick, about 5 minutes.
- Add dry ingredients to sugar mixture in 3 additions alternately with milk. Mix until just combined. Stir in poppy seeds and pour into prepared loaf pans.
- Bake until a tester inserted in the center comes out clean, 50 - 60 minutes.
To prepare glaze:
- Whisk confectioner's sugar, zest, butter and lemon juice. Add more lemon juice as needed to make drizzling consistency. Drizzle over cooled loaves. Enjoy!