To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
November 6, 2013
LEMON TEA BREAD......A BIRTHDAY FOR CHERYL
A Vintage Tea Birthday
A long time friend of ours is celebrating a birthday in November. She is a practicing physician in Pensacola and has a love for anything vintage. She also adores the color yellow, which is going to be the inspiration for her birthday celebration. The girls contacted me to gather a few ideas for their party, so I decided to go with citrus lemons and a vintage tea party. Cheryl is not a big lover of sweets, so rather than a birthday cake, they are serving this delicious, however unusual lemon tea bread. It has the consistency of a cornbread, combined with cake. I loved the fact that this bread used honey for the sweetness, which has a delightful flavor, when mixed with the tartness of the lemons. The girls love to visit weekend Estate Sales, so they are all presenting the birthday girl with gifts of vintage tea cups! Cheryl is in the process of refurbishing an old Victorian home, so I just know she is going to be "over the moon" with this celebratory tea!
Lemon Tea Bread
2 lemons, ends and seeds removed, very thinly sliced
1/3 cup sugar
1 teaspoon a flour
1 1/2 cups flour
1/2 cup yellow cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup honey
1/2 cup extra virgin olive oil
1/2 cup low-fat buttermilk
Zest from 1 large lemon
Juice from half a lemon
oven to 350°.
grease a 9" × 5' loaf pan with cooking spray. Cut a piece of parchment
paper to fit the bottom if the pan and press it into the bottom. Grease the
parchment paper. Set aside.
sliced lemons, sugar and a teaspoon of flour in a small bowl, tossing to evenly
of the pan with the lemon slices. This will probably take two layers.
Pour any additional sugar or juice from the bowl over the lemon slices.
In a large
bowl, whisk together the remaining flour, cornmeal, baking powder and salt.
In a small
bowl, mix together remaining wet ingredients.
wet the wet ingredients into the dry and stir until just combined.
Bake for 50
minutes or until a tooth pick comes out with only moist crumbs clinging to it.
cool completely in pan on wire rack. When the bread is cooled, cut off an major
doming of the top. Run a sharp, thin knife around the edges of the bread to
ensure a clean release. Place a plate upside down over the pan and holding both
the pan and the plate, flip both over and shake gently to help release the
bread into the plate. Discard parchment paper. Drizzle with a touch more honey before serving!