Lemon and Walnut Tea Bread Recipe

Name: Lemon and Walnut Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g unsalted butter, softened; 100 g caster sugar; 2 eggs, separated; 2 lemons, zest of; 2 tablespoons lemon juice; 215 g plain flour; 2 teaspoons baking powder; 125 ml milk; 55 g walnuts, chopped; ⅛ teaspoon salt

Servings: persons

115 g unsalted butter, softened
100 g caster sugar
2 eggs, separated
2 lemons, zest of
2 tablespoons lemon juice
215 g plain flour
2 teaspoons baking powder
125 ml milk
55 g walnuts, chopped
⅛ teaspoon salt

1
Pre-heat oven 350'F/180'C.
2
Line a 9 x 5in loaf tin with greaseproof paper and grease.
3
With electric mixer, cream butter and sugar.
4
until light and fluffy.
5
Beat in egg yolks.
6
Add lemon rind and juice and stir until blended.
7
set aside.
8
Sift together flour and baking powder, fold into butter mixture in 3 batches, alternating with the milk.
9
Fold in walunts.
10
Set aside.
11
Beat egg whites and salt to stiff peaks.Fold into walnut mixture carefully until just blended.
12
Pour batter into prepared tin and bake until skewer comes out clean, 45-50 minutes.
13
Let stand 5 minutes before turning out on to rack to cool completely.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 115 g unsalted butter, softened, 100 g caster sugar, 2 eggs, separated, 2 lemons, zest of, and more.

Yes, Lemon and Walnut Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon and Walnut Tea Bread

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