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.
Feel free to substitute almond milk for cows milk. Also, the glaze should not be so thin that it just drips off of the bread. Adding a little bit of fat (butter) to the glaze helps it to set.