Lemon Tea Bread
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Freshly grated lemon peel||2 Teaspoon|
|Sour cream||8 Ounce (1 Container)|
|Vanilla extract||1 Teaspoon|
1. Preheat oven to 350°F Grease 9" by 5" metal loaf pan; dust with flour.
2. In medium bowl, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat butter until creamy. Add sugar and lemon peel and beat until fluffy, about 2 minutes.
3. Reduce speed to low and add eggs, one at a time, beating well after each addition, occasionally scraping bowl with rubber spatula. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add vanilla. Beat just until smooth, scraping bowl.
4. Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted in center of loaf comes out clean, about 1 hour 5 minutes. Cool loaf in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
Serving size: Complete recipe
Calories 3515 Calories from Fat 1311
% Daily Value*
Total Fat 149 g229.3%
Saturated Fat 87.5 g437.4%
Trans Fat 0 g
Cholesterol 782.8 mg260.9%
Sodium 2586.1 mg107.8%
Total Carbohydrates 501 g167.1%
Dietary Fiber 9.5 g38%
Sugars 260.4 g
Protein 51 g101.3%
Vitamin A 92.2% Vitamin C 24.9%
Calcium 94.6% Iron 98.3%
*Based on a 2000 Calorie diet