Mini Lemon Tea Breads


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These zesty sweet breads are sure to pair perfectly with Earl Grey tea.

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  • 2 large lemons
  • 2-1/4 C. flour
  • 1-1/2 C. sugar
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 3/4 C. (1-1/2 sticks) butter or margarine
  • 3 large eggs
  • 1/2 C. milk

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Preheat oven to 350 F. Grease ten 4x2-1/4" loaf pans. From lemons, grate peel, and squeeze 1/4 C. lemon juice. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two knives, butter until mixture resembles coarse crumbs. Stir in 1 Tbs. lemon zest. In bowl beat eggs, milk and lemon juice; stir into flour mixture just until flour is moistened. Spoon evenly into pans; top with remaining lemon peel. Place loaf pans on a baking pan for easier handling. Bake 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks. 

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