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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lemon and Walnut Tea Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions