Darjeeling Lemon Loaf
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!