Serves: 3
Total Calories: 1,855

3 1/4 cups flour
3 tablespoons instant tea powder
2 teaspoons baking powder
1 teaspoon salt
4 eggs separated
1 cup butter or margarine, softened
2 cups sugar
1 1/4 cups milk
1 cup nuts finely chopped
2 tablespoons lemon peels grated
Lemon Glaze

Preheat oven to 350°. Grease and lightly flour three 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. In a medium bowl, combine flour, tea powder, baking powder and salt set aside. In a small mixer bowl, beat egg whites until stiff set aside. In a large mixer bowl, cream butter or margarine and sugar. Add egg yolks and beat well. Add dry ingredients to egg yolk mixture alternately with milk, mixing just until blended. Fold in beaten egg whites, nuts and lemon rind. Turn into prepared pans. Bake for 50 to 60 minutes or until breads test done. While breads are baking, prepare Lemon Glaze. Do not remove baked loaves from pans. Pierce tops thoroughly with a wooden pick or long-tined fork. Spoon on glaze. Cool on wire racks for 1 hour before removing from pans. Do not cut for 24 hours for easier slicing.

High Altitude Adjustments: At6,00 0 feet, no adjustments needed.

Nutritional Facts:

Serves: 3
Total Calories: 1,855
Calories from Fat: 799

More Recipes from the Tea Lover's Book Cookbook:
Lemon Tea Bread