Meyer Lemon Tea Bread

I bookmarked this recipe some time ago from LivLife‘s blog. Being such a freak for lemons that I am, I knew I had to make it. It took me a while, but I always seem to eventually get around making the recipes I’ve bookmarked. She made the recipe with Limoncello, but I made with the fresh Meyer lemons I had, and some lemon extract. Either way it turned out to be a fabulous cake. I made it in my favorite Emile Henry loaf baker, which in my opinion, makes every loaf your making, bake perfectly.

Meyer Lemon Tea Bread

Meyer Lemon Tea Bread


Meyer Lemon Tea Bread

2 eggs
1 c. vanilla Greek yogurt or sour cream
1 c. sugar
1/4 c. canola oil
zest of 1 lemon
3 Tbsp lemon juice
1 tsp lemon extract
2 c. flour
1 – 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Glaze:

1 c. powdered sugar
1 tsp lemon extract
1 tsp lemon zest
milk to desired consistency

Preheat the oven to 350° F.

In a large bowl, whisk together the eggs, yogurt or sour cream, sugar, oil, lemon zest, lemon extract and 3 Tbsp lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.

Spray an 8.5 x 4.5-inch loaf pan with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pan and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with extract, zest and milk until smooth.  Drizzle the glaze over the cake.

Meyer Lemon Tea Bread

Meyer Lemon Tea Bread

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