Lemon Tea Bread

  • Yield: 8 servings


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