This recipe was developed by Ann Pask for her son who is allergic to several foods including eggs and milk. This recipe is Egg free and Milk Free.
I met Ann last week on Day 1 of our treatment for peanuts. It turns out we knew each other in "another life" years ago during our business careers. Small world. I sat right next to her 10 year old son who was beginning treatment for his Egg allergy.
Ann brought a loaf of her Lemon Tea Bread to give a friend as a "thank you" for bringing lunch up to the treatment room where we were "captives from 9 hours (only the first day is a marathon).
It looked really yummy. Ann's friend happily whisked it away. Sadly no taste for me.
Lemon Tea Bread
½ cup Fleischmann’s Unsalted Margarine (milk-free)
1 cup granulated sugar
3 teaspoons Ener-G Egg Replacer + 3 tablespoons canola oil + 3 tablespoons water,
mixed together (equals 2 eggs; available at Whole Foods)
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup Silk soymilk
2 tablespoons lemon zest, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
Beat softened margarine at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add egg replacement mixture, beating until just blended.
Stir together flour, baking powder and salt. Add to margarine mixture alternately with soy milk, beating at low speed until just blended. Stir in 1 tablespoon lemon zest. Spoon batter into greased and floured 8” x 4” loaf pan.
Bake at 350 degrees for about 50 minutes or until a wooden tooth pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
Stir together powdered sugar and lemon juice until smooth. Spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon of lemon zest and 1 tablespoon granulated sugar. Sprinkle on top of bread.
Makes 1 loaf.
Recipe by Ann Pask