Feasley's Recipes

Lemon Tea Loaves

bread~1 hrPhoebe Butler’s recipe box

lemon · flour · sugar · baking soda · salt · egg · oil · buttermilk · cream cheese · strawberry

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20 min active · 1 hr total (times estimated)

Ingredients

  • 2 medium lemons
  • 2¼ cups flour
  • 1¼ cups sugar
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, room temperature
  • ½ cup oil
  • ⅓ cup buttermilk
  • 1 cup whipped cream cheese
  • ½ cup strawberries, mashed

Steps

  1. Grease and flour loaf pans. Preheat oven to 375°.
  2. Cut one slice from one lemon and cut that slice into quarters; set aside as garnish.
  3. Grate the peel and squeeze the juice from the remaining lemons to yield 1 tablespoon grated peel and ¼ cup juice. Place in a small bowl.
  4. In a separate bowl, stir together the dry ingredients (flour, sugar, baking soda, and salt — the "next four items").
  5. Into the bowl with the lemon juice and peel, whisk together the eggs, oil, and buttermilk.
  6. Stir the liquid ingredients into the dry ingredients until just combined; spoon batter into the prepared loaf pans.
  7. Bake at 375° for 30–35 minutes.
  8. Cool in pans on wire racks for 5 minutes, then unmold and cool for 5 more minutes.
  9. In a small bowl, stir together the cream cheese and mashed strawberries. Place in a small crock and garnish with the reserved lemon quarter-slices. Serve alongside the loaves.