If there was one thing you could always count on at my grandma’s house, it was afternoon tea. She drank tea religiously, every single day—and if you were lucky enough to visit in the afternoon, there would be a pot brewed and something sweet to nibble on. One of her favorite bakes? This delightfully bright and moist Lemon Tea Bread.
It’s buttery, tender, and packed with real lemon flavor from both zest and juice. Whether you enjoy it as a light dessert, a mid-morning pick-me-up, or paired with a cup of Earl Grey, this lemon loaf is a must-try for any citrus lover. It also makes a lovely homemade gift!
🍋 Why You’ll Love This Lemon Tea Bread
- Bright, fresh lemon flavor
- Buttery, tender crumb
- Easy one-bowl method
- Perfect for brunch, tea time, or dessert
- Optional pecans add a subtle nutty crunch
📝 Ingredients (Makes About 8 Slices)
- 1 stick (4 oz.) unsalted butter
- 1 cup sugar + 1/4 cup sugar for lemon glaze
- 2 eggs, beaten
- Zest of 1 lemon
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup milk
- ½ cup pecans, chopped (optional)
- ½ cup lemon juice (fresh-squeezed preferred)
👩🍳 How to Make Lemon Tea Bread
1. Preheat and prep
Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or grease with butter.
2. Mix the wet ingredients
In a large bowl, beat together the butter and 1 cup sugar until light and fluffy. Add the eggs and lemon zest, and mix until smooth.
3. Combine dry ingredients
In a medium bowl, whisk together flour and baking powder.
4. Combine wet and dry
Gradually add the flour mixture to the wet ingredients, alternating with milk, until everything is fully incorporated.
5. Add pecans (optional)
Fold in the chopped pecans, if using.
6. Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the lemon glaze
While the bread is baking, mix ¼ cup sugar and ½ cup lemon juice in a small bowl.
8. Glaze and cool
As soon as the bread comes out of the oven, poke several small holes across the top using a toothpick. Pour or brush the lemon glaze over the hot loaf. Let cool for at least 10 minutes before removing from the pan.
☕️ Serving Suggestions
- Sliced and served warm with tea or coffee
- Topped with a dollop of whipped cream
- Toasted lightly with a smear of mascarpone
- Wrapped and gifted for a hostess treat
🧡 A Sweet Family Tradition
This recipe is one of those simple, timeless bakes that always reminds me of home. My grandma passed it down with love, and now I’m so happy to share it with you. Whether you’re hosting an afternoon tea or just want a citrusy treat to brighten your day, this lemon tea loaf is just the thing.
If you make it, follow me on Instagram @Rachel.Master.Kitchen and tag me in your recreation—I’d love to see your beautiful bakes!
Lemon Tea Bread
Ingredients
- 1 stick 4 oz. unsalted butter
- 1 cup sugar+ 1/4 cup for top
- 2 eggs beaten
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup milk
- 1/2 cup pecans chopped (optional)
- 1/2 cup lemon juiced
Instructions
- Preheat oven to 375 degrees F. Line a standard 9x 5 loaf pan with parchment paper (or grease with butter).
- Beat butter and sugar together with a stand or hand mixer in a large bowl. Add eggs and lemon zest, mix together.
- In a separate medium bowl mix together flour and baking powder.
- Add flour mixture slowly to the butter mixture while alternating with milk until it is all added.
- Add pecans if using, mix until they are evenly combined.
- Pour batter into your prepared loaf pan. Bake for 45 minutes or until a toothpick is inserted and comes out clean.
- While bread is in the oven, combine the remaining 1/4 cup sugar and lemon juice in a small bowl.
- As soon as the bread comes out of the oven, poke a few holes evenly around the top of the bread with a toothpick. Pour or brush lemon juice mixture over the top.
- Cool for 10 minutes before removing from the pan. Enjoy!
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