Baking Classics
The Technique
Lemon-Poppy Seed Tea Bread
Tea bread has long been a traditional offering when southern style entertaining is in order. The batter can be blended quickly & portioned into a loaf pan making it simple to slice & serve guests. Lemon-Poppy Seed Tea Bread is a sunny blend of flavors that pairs well with a number of party fare favorites such as Roasted Beet & Carrot Spinach Salad With Lentils, Spinach-Bacon Roasted Potato Salad & of course classics such as Pecan Chicken Salad. It highlights a variety of items when either portioned on plates or arranged on a pretty platter for guests. Learn how to make this irresistible southern icon perfect for an array of entertaining socials.
Lemon-Poppy Seed Tea Bread
makes 8 servings
1/2 cup butter, softened
1 cup sugar
1 tsp fresh lemon zest
2 eggs
1 1/2 cups all purpose flour
1/2 tsp poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/4 cup whole milk
1/4 cup fresh lemon juice
Fresh Lemon Glaze
Preheat the oven to 350 degrees. Grease & flour a 9 x 5-inch loaf pan. Set aside. Cream the butter & the sugar on Medium speed in an electric stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides using a rubber spatula. Blend in the lemon zest. Add the eggs & blend on Low speed just until the yellow disappears. Whisk together the flour, the poppy seeds, baking powder, the baking soda & the salt in a small bowl. Add to the butter mixture alternately with the milk & the lemon juice beginning & ending with the flour mixture. Spoon the batter into the prepared pan spreading to the edges. Drop the pan three times on the counter top to settle the leavening. Bake 1 hour or until a wooden pick tests clean when inserted in the center of the tea bread. Cool 10 minutes. Remove the cake from the pan. Cool completely on a wire rack, about 1 hour. Prepare the Fresh Lemon Glaze as directed & drizzle over the cake.
Fresh Lemon Glaze
makes about 1/3 cup
2/3 cup powdered sugar
1/4 tsp lemon zest
2 tsp fresh lemon juice
1 1/2 tsp milk
Stir together the powdered sugar, the lemon zest, the lemon juice & the milk. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Lemon-Poppy Seed Tea Bread
Although Lemon-Poppy Seed Tea Bread is a bit old-fashioned, do not mistake it’s valuable role when entertaining. It utilizes a straightforward baking technique, one pan with an effortless glaze & minimal time to prepare. The result is one beautiful looking & tasting cake without the hassle. If home baked simplicity is what you seek, tea bread is always an appropriate choice as it pairs well with traditional & current food trends beautifully.
The Technique
Consider tea bread as a basic fundamental. They can be prepared using a stand mixer that offers convenience & ease. A few additional tools will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.
No. 1
The Ingredients
One of the most important factors when preparing cakes is to be certain ingredients are the correct temperature before beginning the recipe & that they are measured properly.
The Butter
Softened butter is called for often in recipe applications. The key is to begin the mixing process whether for cakes or other baked items with butter that is the proper consistency. It shouldn’t be too firm nor too soft. You should be able to create a rudimentary butter curl with a spoon indicating that it is indeed ready to use.
The Sugar
It’s important that sugar is measured properly for use in recipe applications as it’s a spreading agent. The measuring cup may be used to scoop the sugar needed but level it with the back of a knife to remove the excess.
No. 2
The Lemon Zest & The Lemon Juice
Be certain to zest the lemons before juicing them using a microplane grater. When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl. Look to The Basics: Lemons for more information regarding this versatile kitchen staple, if desired.
No. 3
The Pan Preparations
Preparing pans properly for baked goods is one of the most critical steps when making cakes. If the task is completed hastily, the cake may stick to the pan & not release. Be certain the loaf pan is greased well & dusted with flour.
No. 4
The Blending Procedure
Preheat the oven to 350 degrees. Cream the butter & the sugar on Medium speed in an electric stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides using a rubber spatula. Blend in the lemon zest. Add the eggs.
4a
Blend on Low speed just until the yellow disappears.
4b
Whisk together the flour, the poppy seeds, baking powder, the baking soda & the salt in a small bowl. Add to the butter mixture alternately with the milk & the lemon juice beginning & ending with the flour mixture.
4c
Adding the flour mixture alternately with the milk & the lemon juice will ensure all of the liquid takes into the batter.
4d
Once the process is complete, the batter should have a smooth, consistent texture throughout.
No. 5
The Batter & The Preparations For Baking
Spoon the batter into a greased & floured 9 x 5-inch loaf pan spreading to the edges.
5a
A classic everyday spoon works well to spread the batter evenly over the surface. Drop the pan three times on the counter top to settle the leavening.
No. 6
The Baking
Bake 1 hour or until a wooden pick tests clean when inserted in the center of the tea bread. Cool 10 minutes. Remove the cake from the pan. Cool completely on a wire rack, about 1 hour.
No. 7
The Fresh Lemon Glaze
A citrus glaze brightens baked goods flawlessly & they are quick to prepare. The good news is that no special equipment is needed. Prepare the Fresh Lemon Glaze as directed.
No. 8
The Lemon-Poppy Seed Tea Bread
Stir together the powdered sugar, the lemon zest, the lemon juice & the milk then drizzle over the cooled cake. The tea bread can be baked up to two days ahead of time & either glazed the following day or the day of the party. Allow the icing to set before slicing using a serrated knife for the prettiest presentation.
The Tune
“Stardust” Jo Stafford
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