Saturday, January 31, 2009

little lemon tea bread

This turned out well despite that it took me so long to bake. This recipe makes one small loaf, double it for 2, or maybe one larger one, give it a try.

1/8 cup lemon juice
1 1/8 cups flour
3/4 cups organic (golden) sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick butter
1 large egg
1/8 cup heavy cream
1/8 cup water
1/8 cup non fat sugar free yogurt
2t grated ginger, adjust for personal preference

(in the original bigger recipe, there were 3 eggs, no yogurt, and 1/2 cup milk, no cream or water)

Preheat oven to 350 degrees. Grease 1 small loaf pan. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two butter knives until mixture resembles coarse crumbs. Stir in ginger. In bowl beat egg, cream & water, yogurt and lemon juice; stir into flour mixture just until flour is moistened. Spoon into pan. Place loaf pan on a baking pan for easier handling. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. (this took about an hour, and I covered the loaf with foil to keep the top from butning. Cool in pan on wire rack for 10 minutes. Remove from pans and cool completely on racks.
I glazed mine with a glaze made of lemon juice and powdered sugar.

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