The holiday season is officially over. Whew! Made it through another year. I hope you all enjoyed a happy holiday season and rang in the New Year of 2012 with happiness and promises of good things to come for you and your loved ones!
The Happy Meyer Lemon Tree
Wouldn’t that be a cute title for a children’s book? Our Meyer lemon tree is making up for lost time and has been working overtime with lots of juicy, beautiful, and bright yellow fruits. I spent part of the weekend squeezing lemons to freeze lemon juice. I tweeted for some insights from others if anyone knew how to “preserve” lemon zest. It’s such a wasting shame to throw away citrus without zesting it and having it on-hand when needed. I’ve read that you can freeze zest, but that it loses its potency. Blah! Not the ideal preservation method. Please share with me if you have any words of wisdom on how to preserve the zest.
I’ve made this recipe twice over the last week and can attest that it’s a good recipe for lemon bread. I used a slightly larger loaf pan than what the recipe calls for, a 9×5-inch, so my bread obviously didn’t bake as high. There’s some modifications I made that are reflected in my notes and the recipe itself. This quick bread has a good texture and subtle lemony goodness. The complimentary sugary-lemon glaze drizzled on the bread after baking lends to additional moistness and will beckon you for yet another slice!
I’ll be featuring more recipes using lemons…the next feature on Teenie Cakes appropriately uses 4 + lemons. What uses that many lemons? I bet you can guess. 🙂
- Butter or use something like Crisco shortening to prepare the baking pan. I made this recipe twice using non-stick spray and the bread did not release easily and clean.
- Use unsalted butter.
- Used zest from two Meyer lemons. This recipe will work with other variety of lemons, as well.
- Watch bake time – adjusted from about 50-60 minutes.
- Serving presentation suggestion: If you have some extra zest to spare, sprinkle fresh zest on top of cake slices when serving.
Makes 8-10 servings
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1/2 cup milk
Zest from two lemons
1/4 cup poppy seeds
1/2 cup confectioner’s sugar
Juice from one lemon
Preheat oven to 350 degrees. Grease and flour a 9×15-inch loaf pan (do not use non-stick spray).
In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
In a larger bowl or the bowl of an electric stand mixer, cream the butter, sugar and eggs until it’s light and fluffy. Add milk and flour mixture in two parts, mixing well. Stir in the grated lemon peel and poppy seeds.
Pour batter into prepared baking pan. Bake for 50-60 minutes (rotating pan half-way through bake time for even browning), OR until a toothpick or tester inserted into center of bread comes out clean. Allow bread to cool in pan for 5 minutes.
Prepare the glaze by mixing together the lemon juice and confectioner’s sugar. Remove bread from pan and poke holes on top of the bread with a toothpick or skewer. Drizzle glaze over the warm bread.
Store leftovers in a cool place, covered in plastic wrap.