Meyer Lemon Bread

I had one lonely Meyer Lemon left, when I bought the Meyer Lemons over the weekend. Even if you don't have any Meyer Lemons, you can use a regular lemon.  I have known Carolyn for many years and we have shared this bread over countless cups of coffee and tea, at tea parties or coffee klatches. Actually, there is only lemon zest in the bread batter, but there is a lemon glaze that is poured over the warm bread, as it comes out of the oven. The bread is moist with a delicate lemon flavor, topped with the sweet, lemony glaze on top. Carolyn always has a loaf of this bread in her freezer, because it freezes well, for unexpected guests. This bread would be perfect for the upcoming holidays, for a quick breakfast, snack, or on your dessert tray. Enjoy!

Carolyn’s Lemon Bread   Makes 1 8x4 loaf

Ingredients

1/2 c butter

1 c. sugar

2 eggs

zest of one lemon

1 1/2 c flour

1/2 tsp. baking powder

1/2 c milk I used almond milk

1/2 c chopped walnuts Optional. I didn’t add these

Glaze

1/2 c sugar

juice of 1 lemon

Directions Pre-Heat oven to 350 degrees F, or 325 F for glass pan**

Cream butter with sugar, till light and fluffy. Add 2 eggs and lemon zest. Beat well. Whisk flour and baking powder together in a separate bowl. Alternately, add the flour mixture and 1/2 c milk, ending with dry ingredients, to creamed sugar and eggs.

Pour batter into an 8x4 pan sprayed with cooking spray and dusted with flour. Bake at 350 degree oven, until pick inserted in middle comes out clean.

After removing the loaf from the oven, pour glaze over the bread with sugar dissolved in the juice of the lemon.  Cool on rack.

**I used a glass pan, so I baked in 325 F oven for about 1 hr. 10 min.