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

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.