Lemon isa flavor that works well with any black or herbal tea so I love to make Lemon Tea Breads. In fact I make a Lemon Tea Bread Mix at the Backyard Patch that comes in a holiday festive bread pan, because I like them so much.
Lemon Poppy Seed Cake
1/2 lb. unsalted butter, at room temperature
4 large eggs
2 cups cake flour
1/4 tsp. salt
1 1/2 Tbls. poppy seeds
grated zest of 2 lemons (about 2 Tbls.)
1 1/2 tsp. vanilla extract
Preheat the overn to 350 degrees F. Butter and flour a 9 by 4 inch loaf pan.
Place the butter in a bowl and using a mixer, beat the butter on medium speed utnil creaming. About 2 to 3 minutes. gransdually add the granulated sugar and continue to beat untilt he mixture is pale and has doubled in volume, maybe 4 to 5 minutes. Add the eggs one at a time, beating well inbetween additions.
Sift together the flour and salt in a bowl, the sift again into another bowl. Add the poppy seeds. granually add the sifted mixture tot eh butter mixture, beating until smooth. Beat in the lemon zest and vanilla. Spoon the batter into the perpared pan,.
Bake until a toothpick inserted in the center comes out clean. About 1 hour 15 minutes for one pan. I like to divide this into two smaller loaves. If you do that you need to bake them less time, check them at 45 minutes and continue accordingly. remove fromt eh over and let cool for 10 minutes, Then invert onto a wire rack, lift off the pan and allow to cool completely. Sift confection'ers sugar on top or craft a lemon glaze with lemon juice and confectioner's sugar.