I wish my mum had made this for me when I was young. Alas, she was too busy raising five children and working to contemplate such important culinary considerations so I had to search for the perfect lemon teabread recipe alone.
It took a few years of searching, and I tried a fair number of recipes until I came across this recipe in an old cooking book found in an op shop.
The recipe was not actually in the book – it was written in scrawling letters on the back of a piece of paper used for keeping someone’s bridge score. So I know not where it came from, or who wrote it but I tried the recipe and it’s delicious. And, for the record, I made it for my mum when she was in her 80th year and she loved it.
The cake-like tea bread has a fresh lemon taste and is drizzled with a sweet citrus glaze. Perfect with a cup of tea any time of the day.
Perfect lemon tea bread
¾ tsp salt
1 ½ tsp baking powder
340g caster sugar
1 tbsp grated lemon rind
Preheat oven to 180°C. Grease a loaf tin. (Pop it in the oven a few minutes with a knob of butter inside, then use a pastry brush to coat the sides.)
Prepare the lemon rind. In a large bowl sift together the flour, salt, baking powder and sugar.
Warm butter in the microwave then, using your hands, rub it into the mixture. Add the lemon rind.
Beat the eggs in a small bowl then add at the same time as the milk. Stir gently until the flour is just moist and there are no lumps.
Pour into the tin and bake in the oven about 1 hour, 20 minutes or until cooked – test with a knife.
5 Tbsp lemon juice
30g caster sugar
Prepare this once the loaf is out of the oven and brush on while still hot.