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!
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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.
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