Lemon teabread

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Lemon teabread
Lemon teabread
  • Makes: 2 loaves (24 slices)

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Perfect for an afternoon snack with a cuppa, this tangy citrus teabread tastes especially good spread with a little butter


  • 350g (12oz) self-raising flour
  • 125g (4oz) ground rice
  • Pinch of salt
  • 175g (6oz) butter or margarine
  • 125g (4oz) caster sugar
  • Grated rind of 2 medium lemons
  • 300ml ( pint) milk
  • 2 tbsp demerara sugar
  • 2 x 20cm (8in) sandwich tins, buttered and base-lined

This bread is best served warm straight from the oven


  1. Set the oven tor 200C/400F/Gas Mark 6. Sift the flour, ground rice and salt into a bowl then rub in the butter. Stir in the sugar, lemon rind, and the milk.
  2. Divide the mixture evenly between the tins and sprinkle with demerara sugar. Bake for 20-25 minutes. Cool on a wire rack, but while still warm, slice as you would bread, and spread with butter.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 155(kcal)
  • Fat 7.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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