Lemon Tea Bread Recipe

Name: Lemon Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 extra large eggs; Finely grated zest of 1 large lemon; 3 tablespoons lemon juice; Pinch of salt; 1 scant cup granulated sugar; 1/3 cup creme fraiche (or sour cream or plain yogurt); 1 1/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/4 cup unsalted butter, melted; For the lemon drizzle frosting; 1 cup confectioners' sugar; 1 lemon, juiced; Pinch of salt

Servings: persons

2 extra large eggs
Finely grated zest of 1 large lemon
3 tablespoons lemon juice
Pinch of salt
1 scant cup granulated sugar
1/3 cup creme fraiche (or sour cream or plain yogurt)
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 cup unsalted butter, melted
For the lemon drizzle frosting
1 cup confectioners' sugar
1 lemon, juiced
Pinch of salt

1
Preheat the oven to 400 degrees F.
2
Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
3
To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl.
4
Fold in the creme fraiche, flour, and baking powder.
5
Gently fold in the melted butter, mixing just until combined.
6
Pour the batter into the prepared pan.
7
Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean.
8
Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
9
To make the frosting, sift the confectioners' sugar into a large bowl.
10
Add the lemon juice and salt, and stir until smooth.
11
Adjust the sweetness by adding more lemon juice or more sugar as required.
12
Drizzle the frosting over the warm bread and allow to set before serving.

613

kcal

Calories

Fat

109

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 2 extra large eggs, Finely grated zest of 1 large lemon, 3 tablespoons lemon juice, Pinch of salt, and more.

Yes, Lemon 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 Tea Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions