Tart lemon tea bread
Tart Lemon Tea Bread⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 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.
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