|Meyer lemon tea loaf. Lucy Mercer/A Cook and Her Books|
My love of lemon is well-documented in this blog - lemon pudding, lemon scones, lemon ice cream, and lemon cream cheese pound cake are just a few of my favorites. That fresh citrus scent fills my kitchen and makes my heart happy.
And just when I thought a lemon was a lemon was a lemon, Meyer lemons appeared (finally!) in my local markets. Meyers are a cross between true lemons and a Mandarin orange - the skin is smoother and the taste is less acidic than the standard Eureka or Lisbon lemons. The can be substituted for regular lemons in recipes to add a subtle orange flavor. Try them.
Meyer Lemon Tea Loaf
Yield: 2 loaves
2 sticks unsalted butter, softened
2 cups sugar
Zest of 2 Meyer lemons
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
For glaze: ½ cup sugar dissolved in juice of 2 lemons
1. Preheat oven to 350. Prepare two loaf pans using baking spray or greasing with butter.
2. In a mixing bowl, cream together butter and sugar. Add eggs one at a time, mixing until fully incorporated. Add lemon rind. Sift together dry ingredients, then add alternately to the batter with milk. Pour batter into prepared baking pans.
3. Place pans in 350 oven and bake for 45 minutes. Bake until toothpick inserted in middle comes out clean. Remove from oven and let cool on wire racks.
4. While cake is cooling, dissolve sugar in the juice of two lemons. Slowly pour glaze over cakes and let cool.