Lemon teabread

Lemon teabread

1 loaf

This came about thanks to Jorge’s television habits. Having watched a show with chef Raymond Blanc making a simple but delicious-looking teacake, he reported back to Dee, who in turn came forward a couple of days later with what is now known as the Fernandez & Wells lemon teabread.


Quantity Ingredient
250g salted butter, plus extra for greasing
250g caster sugar
4 medium eggs
200g self-raising flour
1/2 teaspoon baking powder
50g ground almonds
100ml buttermilk
3 lemons, juiced and zested

For the icing

Quantity Ingredient
250g icing sugar
2 lemons, juiced and zested
hot water


  1. Preheat the oven to 180°C and grease a 1.2 litre loaf tin.
  2. To make the cake, beat together the butter and the sugar in a large mixing bowl until you have a creamy consistency. Beat in the eggs one at a time, until they are well combined.
  3. Sift in the flour and baking powder, add the ground almonds, then fold into the butter mixture. Fold in the buttermilk. Add the zest and juice of the lemons and make sure they are well mixed in the batter.
  4. Pour the batter into the greased tin and bake for 40 minutes or until the cake springs back when pressed. Leave for 10 minutes then remove from the tin and leave to cool on a wire rack.
  5. When the loaf is nearly cool, make a glacé icing. Sift the icing sugar into a bowl and add the lemon juice. Using a wooden spoon, gradually stir in enough hot water to make a thick paste. Beat until white and smooth, and thick enough to coat the back of a spoon. Pour the icing over the fully cooled loaf. Decorate with a sprinkling of lemon zest, before serving.
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