Tetley Cranberry Lemon Loaf with Citrus Kiss Glaze

Tetley Cranberry Lemon Loaf with Citrus Kiss Glaze


  • 2/3 cup (150 mL) - 2% milk
  • 2 - Tetley Signature Collection Citrus Kiss Tea Bags
  • 1/2 cup (125 mL) - butter, softened
  • 1 cup (250 mL) - granulated sugar
  • 1 tbsp (15 mL) - lemon zest
  • 2 - eggs
  • 2 cups (500 mL) - all-purpose flour
  • 1 tsp (5 mL) - baking powder
  • 1 tsp (5 mL) - baking soda
  • 1/4 tsp (1 mL) - salt
  • 1 cup (250 mL) - fresh or frozen cranberries


  • 1/4 cup (50 mL) - water
  • 1 Tetley - Tetley Signature Collection Citrus Kiss Tea Bag
  • 3/4 cup (175 mL) - icing sugar


  1. Preheat oven to 350°F (180°C). Line 9- x 5-inch (2 L) loaf pan with parchment paper. In small saucepan, heat milk with tea bags until steaming and small bubbles form around edge of pan. Remove from heat; cover and steep for 10 minutes. Remove tea bags, squeeze and discard. Set milk tea aside; let cool.
  2. Beat together butter, sugar and lemon zest until fluffy; beat in eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with cooled milk tea, making 3 additions of dry ingredients and 2 of milk tea. Stir in cranberries.
  3. Spread batter into prepared loaf pan. Bake in centre of oven for about 1 hour or until tester inserted in centre comes out clean. Place pan on rack.
  4. Glaze: Bring water to boil and pour over tea bag. Steep for 5 minutes; discard tea bag. Whisk in icing sugar until smooth. Using skewer, pierce hot loaf in 12 places; pour glaze over loaf. Let loaf cool in pan for 30 minutes; turn out on rack and let cool completely.

Tetley Tips:

Be sure to poke holes right through to the bottom of the loaf to allow the Citrus Kiss flavour to permeate the entire cake.