Lemon tea loaf

 

      A lucious, refreshing tea loaf that doubles as a dessert cake. The glaze makes it extra moist.

Makes two 9 x 5-inch loaves

• ½ cup butter or margarine, softened
• 1½ cups sugar
• 4 eggs
• 2 tablespoons grated lemon peel
• 1 tablespoon lemon extract
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1½ cups light cream
• 2 cups all purpose flour
• 1 cup chopped toasted almonds
• One-third cup sugar
• ¼ cup lemon juice

1. Preheat oven to 350F (175C).
2. Cream butter with 1½ cups sugar until very light and fluffy.
3. Add eggs one at a time and beat at high speed of electric mixer 3 to 5 minutes.
4. Beat in grated peel, lemon extract, baking powder and salt.
5. At low speed, gently mix in cream and flour alternately until blended ; stir in almonds.
6. Divide batter between two greased 9 x 5-inch loaf pans ; bake 50 to 55 minutes.
7. Meanwhile, combine one-third cup sugar with lemon juice ; spoon glaze slowly over hot loaves, allowing it to soak in.
8. Cool loaves about 30 minutes, then gently remove from the pans.

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