Meyer Lemon Loaf Recipe
Preheat oven to 350*.
Whisk 3 1/2 cups flour 2 1/2 teaspoons baking powder and 1 teaspoon salt.
Beat 2 sticks soft butter and 1 1/2 cups of sugar and the zest from 2 Meyer lemons until fluffy. Blend in 4 eggs and 2 1/2 teaspoons of vanilla, and 1 1/2 cups of milk.
Blend in dry ingredients.
Butter 4 mini-loaf pans or 2 large loaf pans.
Fill p
ans and top with butter toasted sliced almonds.
Bake mini-loaves for 35 minutes, or large loaves 45 minutes.
Blend zest from 2 Meyer lemons, juice from both lemons, and 1/2 cup of sugar.
Poke holes in warm loaves with chop stick and drizzle Meyer lemon juice mixture over the bread.
Meyer Lemon Glaze:
Blend 4 Tablespoons soft cream cheese, juice and zest from Meyer Lemon, 3/4 cup powdered sugar, 1 teaspoon vanilla and a pinch of salt.
When the loaves cool, drizzle with Meyer Lemon Glaze
ENJOY!
Comments(11)