Lemon-Glazed Earl Grey Tea Bread


1 1/2 tbsp. Earl Grey tea leaves
1 c. sugar
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. softened butter
3 large eggs
1 tsp. vanilla
1/2 c. sour cream
1 tsp. lemon peel
2/3 c. confectioners’ sugar
1 tbsp. water


  1. Grease 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. Spread 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. Stir in lemon peel, confectioners’ sugar and water until smooth. Drizzle over bread; let set. Store, well wrapped, at room temperature up to 4 days.


Image Source:*MIKE GARTEN