Ginger-Lemon Tea Bread

Makes 2 small loaves
(16 slices) / A classic teatime treat, updated and enhanced with ginger and cardamom.

1/2 cup granulated sugar
1/4 cup brown sugar
6 tablespoons butter, room temperature
1 tablespoon grated lemon zest
2 large eggs
2 tablespoons finely chopped crystallized ginger
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1/2 cup nonfat milk

1/3 cup granulated sugar
Juice of 1 lemon (2-3 tablespoons)

Green tea flavored with fruit, honey, or ginseng magically brings out this bread’s delicate flavors. 1. Preheat oven to 350º. Lightly spray and flour two small (2-cup) loaf pans.

2. Beat sugars with butter until creamy. Beat in zest, eggs, and ginger. In a separate bowl, sift together flour, baking powder, and cardamom. Add to sugar mixture, blending well. Beat in vanilla and milk.

3. Pour batter into loaf pans. Bake until a toothpick inserted in center comes out barely dry, 25–30 minutes. For glaze, combine 1/3 cup sugar with lemon juice. While loaves are still warm and in pans, evenly pour glaze over loaves. Let sit at least 5 minutes to absorb.