Lynchburg Lemonade Tea Loaf
Indulge in the zesty charm of a Lynchburg Lemonade Tea Loaf, a boozy twist on classic lemon cake that's sure to elevate your dessert game. This moist, flavorful loaf combines the brightness of freshly squeezed lemon juice and zest with the warmth of Tennessee whiskey and a hint of strongly brewed black tea for a sophisticated flavor profile. Topped with a whiskey-infused powdered sugar glaze, this loaf is a sweet and tangy treat perfect for afternoon tea, brunch, or special occasions. Simple to prepare with pantry staples and ready in just over an hour, it’s a crowd-pleasing recipe that balances citrusy vibrancy with a decadent, slightly boozy kick. Serve it with fresh lemon slices for extra flair, and savor every slice of this irresistible dessert!
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Recipe Information
Ingredients
- 125 grams Unsalted butter
- 150 grams Granulated sugar
- 2 Large eggs
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 60 milliliters Strongly brewed black tea (cooled)
- 3 tablespoons Freshly squeezed lemon juice
- 1 tablespoon Finely grated lemon zest
- 60 milliliters Tennessee whiskey
- 100 grams Powdered sugar
- 3 Lemon slices (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a standard loaf pan with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until pale and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, alternating with the black tea, lemon juice, and whiskey. Mix until just combined, taking care not to overmix.
Stir in the lemon zest to evenly distribute the citrus flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the loaf is cooling in the pan for 10 minutes, prepare the glaze by mixing powdered sugar with 2 tablespoons of whiskey and a teaspoon of lemon juice until smooth.
Remove the loaf from the pan and place it on a wire rack. Drizzle the glaze over the warm loaf, allowing it to soak in.
Let the loaf cool completely before slicing. Optionally, garnish with fresh lemon slices before serving.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 413.8 g | 150% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 249.8 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 120 mg | 9% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
