|Meyer Lemon Bread with Lemon Glaze|
This is moist light 'bread' with subtle hints of Meyer lemon. The bread is very tender and more like a tea cake than a bread. It is wonderful in the morning with vanilla yogurt and berries on the side or with a hot cup of tea in the afternoon.
Makes 8-10 servings
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1/2 cup milk minus 2 tbls.
2 tbls. lemon juice
Zest from two Meyer lemons
1/2 cup confectioner’s sugar
1 tbsp corn syrup
Juice from one lemon
Preheat oven to 350 degrees. Grease and flour a 9×15-inch loaf pan. I do this by spraying the pan with Pam spray and then dusting with flour.
In a medium-sized bowl, whisk together the flour, salt and baking powder. Zest lemons into the flour mixture and set aside.
In a larger bowl or the bowl of an electric stand mixer, cream the butter, sugar and eggs until it’s light and fluffy. I add the egggs one at a time and mix between additions. Add milk and flour mixture; start with the 1/3 flour mixture, 1/2 milk etc. until completely mixed. Add the 2 tbls. of lemon juice.
Pour batter into prepared baking pan. Bake for 45-55 minutes (rotating pan half-way through bake time for even browning), OR until a toothpick or tester inserted into center of bread comes out clean. Allow bread to cool in pan for 5 minutes.
Prepare the glaze by mixing together the lemon juice, corn syrup and confectioner’s sugar. Remove bread from pan and poke holes on top of the bread with a toothpick or skewer. Drizzle glaze over the warm bread. Or simply sprinkle confectioners sugar over the warm cake.
|Meyer Lemon Bread with Confectioner's Sugar|
Store leftovers in a cool place, covered in plastic wrap.