Friday, February 17, 2012

Meyer lemon bread

I always get excited when our local Hy-Vee grocery store offers its annual citrus sale in January.  I can't resist buying a bag of those cute little Meyer lemons whenever they are on sale.

This year, I baked a new recipe I found online for Meyer lemon bread.  As you can see from the photo above, I had a little trouble getting the bread out of the pan.  I used my grandma's old bread pans, which aren't non-stick, but I love baking with them anyway.  The lemon bread is topped with a lemon glaze, which soaks in to make the bread extra moist and flavorful.  My husband thought this bread was actually a lemon pound cake.  It's definitely a dessert bread.  And the Meyer lemons really shined in this recipe.  If you can find Meyer lemons, give this bread a try.  Enjoy!


Meyer Lemon Bread

  • 1 C. sugar
  • 1/3 C. butter, melted
  • 1/4 C. Meyer lemon juice
  • 2 eggs
  • 1-1/2 C. flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 C. buttermilk
  • Zest of two large lemons (about 1 heaping Tbl.)
  • 1/2 C. powdered sugar
  • 1/4 C. Meyer lemon juice

Preheat oven to 350 degrees. For the bread, combine the sugar, butter and juice.  Beat in eggs, one at a time.  Combine the flour, baking powder and salt.  Add the dry ingredients to the sugar-butter mixture alternately with buttermilk. Stir in zest.

Pour into a greased 8-inch loaf pan and bake for 1 hour.  While bread is still warm in pan, pierce top with a fork several times.

Mix the glaze ingredients together, then pour over bread.  Let it absorb for 1 hour.  Then remove from pan, wrap in foil and let stand overnight before serving.  Bread freezes well for up to 3 months.

No comments:

Post a Comment

Related Posts with Thumbnails