Sometimes, you just need a cup of tea. My Grandma Sally would make tea for us. I remember having tea on her back patio in the afternoons while my younger sisters napped.
My sisters in-law love tea, especially Melissa (married to Ryan). She knows all the tea houses in the Inland Empire and the San Gabriel Valley. She just had a baby girl in December and she is so excited to introduce her to the finer things in life, including tea.
My older sister Megan is a tea lover as well. Her favorite is the Yogi Egyptian Licorice. Have you ever had that stuff? Intoxicating I tell you.
If you are like the loved ones I know and you like tea, try this bread at your next tea time. Light, lemony and a bit of crunch from the pecans.
1/2 cup butter, softened
1 cup sugar
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
3/4 cup chopped pecans
2 Tbsp lemon zest (about 2 lemons)
2 Tbsp lemon juice (about 1 lemon)
Set oven to 350 degrees. Spray a 9x5 inch bread pan with non-stick spray and set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a small bowl combine the flour, baking powder and salt. Whisk to combine. Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Fold in the pecans, lemon zest and juice.
Pour batter into the prepared bread pan. Bake for 50-55 minutes or until an inserted toothpick comes out clean.