Sunday, June 30, 2013

Cherry Lemon Tea Bread

The story of my life.  Hubby is out of cake.  Run to kitchen.  Turn on stove.  Find a recipe.  Bake and hope for the best.  Watch results which means .........

**********One Very Happy Husband**********

Lemon Tea Bread (adapted from America's Test Kitchen Family Baking Book )


1 3/4 cups gluten-free flour

1/2 teaspoon baking powder

1/2 teaspoon salt

7/8 cup oil

1 1/4 cups sugar

2 teaspoons grated fresh lemon zest

3 eggs

1/4 cup almond milk

2 teaspoons fresh lemon juice

6 cherries, halved


Preheat oven to 350 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan.

Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant.

Add the oil to the bowl and combine with sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes.

Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the flour mixture, almond milk and lemon juice until just combined, about 20 seconds.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached.

Total time will be about 65 to 75 minutes for an 8 1/2 by 4 1/2-inch pan.

Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving. 

Eat and enjoy! 

Linked to
Two Cup Tuesday @ Pint Sized Baker      

1 comment:

  1. It's a lovely cake Chaya :)
    I'd love a slice now with my cup of tea

    Have a wonderful 4th of July


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