Meyer Lemon Bread with Blood Orange Glaze

Ingredients:

for bread---

1 stick butter, softened

1 cup sugar

1/4 cup freshly squeezed meyer lemon juice (from about 3 meyer lemons)

1 tsp meyer lemon zest

2 eggs

2 tsp baking powder

2 cups flour

1/2 tsp salt

1/3 cup milk

for glaze---

1/2 blood orange, juiced

 enough powdered sugar to make a thick glaze

Directions:

Preheat oven to 350 degrees.

Cream together the butter and sugar until light and fluffy. Add eggs and continue beating until smooth. With mixer on low, slowly drizzle in the lemon juice and lemon zest.

Whisk together the flour, baking powder and salt in a large bowl. Add half of the dry ingredients alternately with the milk to the butter mixture. Continue with the other half of the flour and milk and beat until smooth

Transfer to a greased loaf pan and bake for one hour and ten minutes, or until deeply golden brown. Remove from oven and let cool completely before drizzling with glaze.

To make glaze, combine the blood orange juice with powdered sugar. Drizzle over top.

Time:

1.5 hours

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