Tart lemon tea bread

Tart Lemon Tea Bread

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3/4 cup butter, softened
2 cups sugar
4 eggs
3/4 cup sour cream
1/2 cup milk
2 Tablespoons grated lemon rind
1/3 cup lemon juice
3 cups flour
2 teaspoons baking powder
1 cup of raspberries (if in season)

Mix together first six ingredients until blended. Combine and add the remaining ingredients and stir until blended; do not over mix. Spoon batter into greased bundt pan or into 10-inch tube pan and bake in 325-degree oven for about 1 hour; test with cake tester. Cool and serve with lemon wedges.

Note:Fresh raspberries make a wonderful and colorful addition to this Playa del Rey favorite. Stir 1 cup in with the flour.

Tags: recipe, Tart lemon tea bread, cooking, diy