Meyer Lemon Bread

Recipe from Dave White "Thyme Tested Recipes"

This rich, moist tea bread makes a nice gift, and freezes well. The Meyer flavor really stands out.
If you have a copy of my printed book, I have traded out the Meyer Pound Cake with this recipe.

Note:
Meyer Lemons are believed to be a hybrid cross between a regular lemon and a mandarin orange, hence their sweeter taste. But, unfortunately, Meyer Lemons are seasonal.
Peak season in most areas is November, December, and January, but can extend to April.
You may have to substitute with regular lemon juice.

Fortunately, I've been lucky over the past few years, as my good friend, Barbara Glaze, provides me with many of these gems. Her backyard tree produces hundreds.

Hint: Squeeze many lemons into ice cube trays and freeze for off-peak season.
(Same goes for the zest!) Keep in a small mason jar and freeze.
 

Ingredients

1 cup sugar
1/3 cup butter
1/2 cup Meyer lemon juice, (divided)
2 eggs
1&1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup buttermilk
Zest from 2 large lemons, about a heaping tablespoon
1/2 cup (sifted) powdered sugar for the glaze


Instructions

For Lemon Bread:
Prepare oven to 350ºF.
In a large bowl or Stand mixer combine sugar, butter and 1/4 cup of the Meyer lemon juice.
Beat in eggs one at a time.
Combine dry ingredients and add to mixture alternately with buttermilk.
Stir in zest.
Pour into greased '8-inch loaf pan or 2 mini loaf pans and bake 1 hour.

For Glaze:
While still warm in the pan, pierce tip with fork several times.
Dissolve 1/2 cup powdered sugar in remaining 1/4 cup Meyer lemon juice.
Pour over top of cake.
Let absorb for one hour.
Remove from pan, wrap in foil or plastic wrap and let stand overnight before serving.

Make be kept in fridge for at least a week, if not more. Also freezes well!