Buttermilk-Lime Tea Bread

 

1 3/4

cups Gold Medal® all-purpose flour

3/4

cup sugar

2

teaspoons baking powder

1/4

teaspoon salt

1

egg

1

cup buttermilk

1/4

cup vegetable oil

2

teaspoons grated lime peel

3

tablespoons lime juice

1

tablespoon sugar

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8x4- or 9x5-inch loaf pan with shortening or spray with cooking spray; lightly flour.
• 2 In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
• 3 In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 tablespoon of the lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan.
• 4 Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 tablespoons lime juice and 1 tablespoon sugar.
• 5 Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.