Lemon-Glazed Earl Grey Tea Bread

Mike Garten

Yields:

For the most tender texture, make sure your butter and eggs are room temperature.

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Ingredients

1. Step 1Grease and flour 9-inch by 5-inch loaf pan. In processor, finely grind Earl Grey tea leaves and sugar. Whisk all-purpose flour, baking soda, and salt. With mixer on medium-high, beat softened butter and tea sugar in large bowl until fluffy. Gradually beat in 3 large eggs, then 1 teaspoon vanilla. On low speed, gradually add flour mixture, alternating with sour cream until just mixed.
2. Step 2Spread in pan. Bake at 325 degrees F. 1 hour 20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.
3. Step 3Stir in lemon peel, confectioners' sugar and water until smooth. Drizzle over bread; let set. Store, well wrapped, at room temperature up to 4 days.

ABOUT 250 CALS, 4 G PROTEIN, 36 G CARBS, 11 G FAT (6 G SAT), 1 G FIBER, 160 MG SODIUM.

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