Lemon-Glazed Lemon-Walnut Tea Bread
Makes An 8-1/2 x 4-1/2 x 2-3/4-Inch Loaf
The only tedious part of this recipe is chopping the walnuts but with a food processor the job's done in seconds. For grating the lemon zest, I use that other miracle worker, the microplane.
2-1/2 cups Quick Cake Mix (page 12 of the book)
1 cup moderately finely chopped walnuts
1/2 cup milk
2 large eggs
Finely grated zest of 1 large lemon
1/4 cup unsifted confectioners' (10X) sugar blended with
2 teaspoons fresh lemon juice (glaze)
1. Preheat the oven to 375 degrees F. Coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with nonstick oil-and-flour baking spray and set aside.
2. Place the cake mix in a large bowl, add the walnuts, and toss until nicely dredged. Make a well in the middle of the dry ingredients.
3. Whisk the milk, eggs, and lemon zest in a 1-quart measure until well blended. Pour into the well in the dry ingredients and fold in gently but completely using a large rubber spatula. The batter should be lumpy—do not beat.
4. Scoop the batter into the pan, spreading to the corners, and bake in the lower third of the oven until richly browned and a cake tester inserted in the middle of the loaf comes out clean, 50 to 55 minutes.
5. Remove the bread from the oven and immediately brush the glaze on top. Cool in the upright pan on a wire rack 15 minutes, then loosen the bread around the edge, turn out on the rack, and cool right-side-up to room temperature before slicing.
150 Breads and Cakes, Meat and Meatless Loaves
by Jean Anderson
Trade PB, $16.95; $23.95 (CAN)
Recipe reprinted by permission.
This page created May 2005