Lemon Tea Bread

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 tablespoons grated fresh lemon zest
3 large eggs
1/4 cup whole milk
2 teaspoons fresh lemon juice

Preheat oven to 325 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan (or 4 mini loaf pans).

Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant. Add the butter to the bowl and combine the butter and sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the flour mixture, milk and lemon juice until just combined, about 20 seconds (do not overmix).

Scrape the batter into the prepared pan(s) and smooth the top(s). Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached. Total time will be about 65 to 75 minutes for an 8 1/2 by 4 1/2-inch pan or about 35 minutes for 4 mini loaf pans.

Let the loaf/loaves cool in the pan(s) for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

- America's Test Kitchen Family Baking Book