This citrus tea bread is one of my grandma’s favorites desserts of all time. It is a moist and delicious cake perfect for afternoon tea and for club meetings. Start with creaming some soft butter like most cakes, you can do that by a stand mixer or by hand. Once your butter is beaten and softened. Start adding sugar to get that creamed together at low speed, scrape the sides of your stand mixer to make sure that all the butter is getting incorporated to get some air into the batter. When your batter looks like a wet sad, you are good to go. Add milk in a different jar then to that add fresh lemon juice, zest lemon to the batter in the stand mixer then add in eggs one at a time and get the incorporated well. As the mixture is incorporating, you will add another egg until you are done.

Make sure that all your ingredienst is at room temperature and that will help you get a good texture. Add vanilla into the mixture, for the dry ingredients you have all-purpose flour, baking soda, baking powder, and salt mixed together. Start adding the dry ingredients little by little in the stand mixer while you beat then at low speed. By now, the milk will have cuddled from the lemon juice, s, so that is our buttermilk, add that to the mixture then the flour and bet that until the batter is well incorporated and smooth. You are now going to put the batter in a baking pan that is greased and floured then bake that at 350 degrees Fahrenheit for about one hour.

Once the cake is baked and cooled, run a little butter knife and run it around the edge of the pan and flip the pan and remove the cake from the pan. For the citrusy glaze, place powdered sugar in a bowl then add lemon juice with some zest then give that a good mix until fairly thick so it just doesn’t run off the cake. Glaze your cake with the citrusy flavor glaze and grate some lemon zest then serve.


  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 1 teaspoon flaked coconut (optional)


  1. Beat softened butter at medium speed until creamy.
  2. Gradually add the 1 cup granulated sugar, mixing until light and fluffy.
  3. Add eggs, 1 at a time, beating just until incorporated after each addition.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Add mixture to the butter mixture alternately with the milk, mixing at low speed just until blended, beginning and ending with the flour mixture.
  6. In a small bowl, mix together the lemon and lime zest.
  7. Add 1 tablespoon of the zest mixture to the batter, reserving the remaining tablespoon for the zest topping.
  8. Spoon the prepared batter into a greased and floured 8×4-inch loaf pan.
  9. Bake at 350 for 1 hour, or until a wooden skewer inserted into the center comes out clean.
  10. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
  11. For the glaze, in a medium bowl, combine the powdered sugar, lemon and lime juice, and vanilla extract, whisking well to combine.
  12. Drizzle over the cooled loaf. Combine the remaining lemon and lime zest with the 1 tablespoon granulated sugar and the flaked coconut.
  13. Sprinkle on top of the bread.