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Darjeeling Lemon Loaf

Lois Matheson TeaChef Level 1

This Darjeeling and lemon flavored quick bread is light and airy and perfect to serve at a cozy tea party or simply enjoyed with a cup of Darjeeling tea after a long day. Bon appetite!

1 h 15 m 2


  • 1/4 c. light cream
  • 1/4 c. loose Darjeeling tea
  • 1 1/2 c. sifted flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. Superfine sugar
  • 1/2 c. (1 stick) butter, softened
  • 2 large eggs
  • 2 tsp. lemon rind, finely grated
  • 1/2 tbsp. poppy seeds (optional)
  • 4 tbsp. powdered sugar (optional)


Preheat oven to 325°F. Grease and lightly flour a 9"x4" loaf pan.

Combine cream and the tea in a small saucepan. Heat over medium heat until bubbles form around the edges, keeping the mixture below the boiling point. Remove from heat and let cool 15 min. Set aside.

In a large bowl, combine flour, baking powder, and salt. Set aside.

In a separate large bowl, cream together the Superfine sugar and butter. Add eggs, one at a time, creaming well after each addition.

Alternate adding the tea-infused cream and flour mixture, stirring well after each addition.

Add lemon rind (and optional poppy seeds) and stir until well blended.

Pour batter into loaf pan and bake 45-60 min. until golden brown. Remove from the oven and cool in the pan for 10-15 min. Remove from the pan and cool on a wire rack.

Sprinkle with powdered sugar, if desired.

Note: This tea loaf is wonderful served with a bit of English clotted cream and preserves!

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