Meyer Lemons are a cross between lemon and mandarin orange and have a pleasant sweetness that is unique to the fruit. The gentle citrus flavors are subtle, but tangy and offer a freshness to salads, dressings and baked goods.
Meyer Lemon is especially delightful in muffins and quick breads, like in this recipe for Meyer Lemon Loaf. The zest of the lemon adds a nice smattering of fruity taste and the juice softens the crumb and gives it a cake-like texture.
There are several men in my family that just love Da-Lemon. We have an inside joke at all holidays and gatherings about who forgot the lemon dessert! If you have lemon-lovers in your life, this bread is a nice treat without being overly sweet – just a pleasant lemon treat.
I think this bread is great for breakfast, as a casual dessert, or fun to slice and serve with tea in the afternoon. Also, it wraps up nicely as a gift.
1/2 cup vegetable oil
zest and juice of 1 meyer lemon
1 cup granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
4 slices meyer lemon for top
(Makes 9-inch loaf)
1. Preheat oven to 350 degrees. Grease 9-inch loaf pan, set aside. Zest lemon and slice in half. In a stand mixer or large bowl, mix eggs, oil, zest and juice of lemon for 1 minute. Add sugar, flour, baking powder, baking soda and salt, mix for 30 seconds.
2. While mixer is running, pour in buttermilk and mix for 30 seconds. Remove bowl and stir by hand, until combined. Pour into prepared pan and lay lemon slices on top. Bake for 40-45 minutes or until toothpick comes clean. Let cool in pan for 20 minutes. Loosen around perimeter with knife and invert onto rack to cool to room temperature. Slice and serve, Enjoy!