Lemon Tea Bread
on Jan 26, 2013, Updated Jan 28, 2025
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Bigelow is a family owned company and produces over 1 BILLION tea bags a year! I am very impressed with the company’s environmental achievements which they refer to as SustainabiliTea. Clever, eh? Bigelow recently earned a remarkable distinction called Zero Waste to Landfill Certification. This means, Bigelow sends almost no trash to the landfill – over 90% of the waste they produce is recycled or composted instead. I wish I could achieve that at my house!
Bigelow also produces some of their own electricity with 900 solar panels and has reduced gas emissions by consolidating transportation efforts and eliminating truck idling. Impressive!! I really love to hear about companies that take environmentalism seriously. It makes me hopeful for HIS future:
But anyway…you might be wondering where the heck that Lemon Tea Bread recipe is… and it’s coming! I found this recipe on Epicurious and adapted it slightly, per the reviews. It’s such a nice tart bread and pairs wonderfully with Bigelow Tea! I hope you’ll try it! If you do, please let me know how you like it!
Lemon Tea Bread with #AmericasTea
Ingredients
- 2 large lemons
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks, 3/4 cup unsalted butter, softened
- 2 1/2 cups sugar
- 4 large eggs
- 1 cup whole milk
- 1 TBS poppy seeds
Instructions
- Preheat oven to 325. Oil and flour 2 bread pans.
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure about 1/2 cup.
- Sift together flour, baking powder, and salt.
- Beat together butter, 2 cups sugar, and zest until light and fluffy with a mixer. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well. Beat in poppy seeds and 2 tablespoons lemon juice and divide batter between loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 1 hour {or less if you make mini-loaves}.
- While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.
- Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert loaves onto rack. Turn loaves right side up and pierce tops all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
- Cool loaves completely. Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.
That bread looks yummy! My mom loves the Sweet Dreams tea. I have trouble sleeping so I really should try it out! Great job!
Your lemon bread looks delicious! I love passing on the tradition of enjoying tea to my children.
I had no idea that Bigelow was so green! Great information! Your beautiful lemon tea bread would go perfect with a cup a tea!! I can smell these baking in the oven.
Your lemon tea bread looks so wonderful, that with the Sweet Dreams sounds like a perfect end to the day. And thank you for sharing about all of Bigelow Tea’s environmental achievements…really awesome things they are doing.
I was really pleased to hear about their environmental efforts! It made my day. ๐