We’re still a bit chilly up here in the Northeast, but with the slightly warmer weather of the past week, at least the snow has mainly disappeared. The vegetable & herb seeds are planted so that I will have plants to transfer to the garden at the end of May. The spring bulbs are popping up and lending a touch of color to the dreary end of winter landscape. The trees are starting to bud and the birds are returning. It’s wonderful to be able to get outside and dig in the earth and see all the signs of spring.
This is the time of year when I start craving my lemon tea bread. I like it as an afternoon snack with some tea after “playing in the dirt” as Kelly calls my gardening hobby. It reminds me of spring and sunshine!
Lemon Tea Bread (adapted from Cooking Light)
Yield: 12 servings (serving size: 1 slice)
- Cooking spray
- 1 tablespoon granulated sugar
- 1/4 cup oatmeal
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low fat yogurt
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Preheat oven to 350°. Coat an 8 x 4-inch loaf pan with cooking spray then sprinkle it with 1 tablespoon of granulated sugar. Set the pan aside. Place the oatmeal in a blender or clean coffee grinder and process until it is ground; set aside.
Grind the oatmeal in a food processor.
Combine 1 cup of granulated sugar and the eggs in a large bowl. Beat it on high speed of a mixer for 3 minutes or until the mixture is thick and pale.
Combine the oatmeal, flour, baking powder, baking soda, and salt, mixing it all together. Combine the yogurt, rind, and vanilla. Add the flour mixture to the egg mixture alternating with the yogurt mixture, beginning and ending with the flour mixture.
The batter is ready!
Spoon the batter into the prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 5 minutes on a wire rack then remove the bread from the pan. Cool it completely on a wire rack.
This makes a nice golden brown loaf.
Combine the powdered sugar and the lemon juice, a tablespoon at a time to the desired consistency. Drizzle the glaze over the top of the loaf. Allow the glaze to harden.
The lemon icing is my favorite part!
Enjoy some great spring weather! ~Linda
Lemon Tea Bread (adapted from Cooking Light)
Yield: 12 servings (serving size: 1 slice)
- Cooking spray
- 1 tablespoon granulated sugar
- 1/4 cup oatmeal
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low fat yogurt
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Preheat oven to 350°. Coat an 8 x 4-inch loaf pan with cooking spray then sprinkle it with 1 tablespoon of granulated sugar. Set the pan aside. Place the oatmeal in a blender or clean coffee grinder and process until it is ground; set aside.
Combine 1 cup of granulated sugar and the eggs in a large bowl. Beat it on high speed of a mixer for 3 minutes or until the mixture is thick and pale.
Combine the oatmeal, flour, baking powder, baking soda, and salt, mixing it all together. Combine the yogurt, rind, and vanilla. Add the flour mixture to the egg mixture alternating with the yogurt mixture, beginning and ending with the flour mixture.
Spoon the batter into the prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 5 minutes on a wire rack then remove the bread from the pan. Cool it completely on a wire rack.
Combine the powdered sugar and the lemon juice, a tablespoon at a time to the desired consistency. Drizzle the glaze over the top of the loaf. Allow the glaze to harden.