Tetley Cranberry Lemon Loaf with Citrus Kiss Glaze
Cranberry Lemon Loaf

A moist, tangy loaf made with Citrus Kiss tea and lemon zest is a perfect tea-time treat!

Ingredients

  • 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

 

Glaze:

 

  • Preparation time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour & 20 minutes
  • Difficulty: Easy

Directions

  • 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.
  • 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.
  • 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.


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.

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