Lemon Tea Bread

  • Yield 8 servings

Another favorite bread of the Irish!


6 tablespoons butter, softened
1 1/4 cups sugar
2 eggs, beaten
1/2 teaspoon lemon extract
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Grated lemon zest
1 dash ground cloves
Juice of 1 lemon
1/4 cup sugar


  1. Cream the butter and 1 1/4 cups sugar in a mixing bowl until light and fluffy. Beat in the eggs and lemon extract.
  2. Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with the milk, mxing well after each addition.
  3. Stir in the lemon zest and cloves. Pour into a greased and floured 5×9-inch loaf pan.
  4. Bake in a preheated 350-degree oven for 1 hour or until the bread tests done.
  5. Combine the lemon juice and 1/4 cup sugar in a small bowl and mix well. Pour over the hot bread.
  6. Cool in the pan for 15 minutes. Remove to a wire rack to cool completely.

Recipe reprinted with permission from the Junior League of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)



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