Each January in Florida I get my fill of Meyer lemons. I try to bring several home with me but now, luckily, Giant Eagle has brought them to Columbus on a pretty regular basis. Today, with one of my two new Nordic pans which arrived in the mail from Amazon, I went to work on the Meyer lemon bread recipe. It is in the oven as we 'speak'. My new bundt baking thermometer is a great invention as well and works like a charm. Simply stick it in the cake or bread when time is up and if the tip turns red, the baked item is done. No more guessing. (pictured with the bread and pan.) I have not yet put the glaze on before the picture was taken.
The Meyer lemon fruit is yellow and rounder than a true lemon. Softer too. The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties. The pulp is a dark yellow and contains several seeds.
Lemon tea bread:
1/2 cup butter
1 cup sugar (next time I am cutting down the sugar)
2 lemons grated for zest--I used several more
2 eggs --I used thre1 1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
1/2 cup milk --I'll try sour cream next time
2 tsp lemon juice
Glaze: juice of 2 lemons
1/2 cup sugar (I used only 1/4 cup and still found it too sweet.)
Heat oven to 325. Grease lemon loaf pan. In large bowl, beat butter and 1 cup sugar. Add lemon rind and eggs; mix well. add dry ingredients, alternating with milk and lemon juice. Spoon batter into prepared pan. Bake an hour (I only baked 40 minutes and then tested and it was done but I use convection ovens.) Cool 10 min. Remove from pan and spoon hot glaze over hot bread. (You could skip the glaze and it would still be good.)
I would use less sugar in this recipe especially the glaze. I actually only used 1/4 cup and it was a little too sweet for us. I may skip the glaze next time.
