This Meyer lemon tea loaf recipe first appeared on my blogspot blog in May 2011.
My love of lemon is well-documented in this blog – lemon pudding, lemon scones, lemon ice cream, and lemon cream cheese pound cake are just a few of my favorites. That fresh citrus scent fills my kitchen and makes my heart happy.
And just when I thought a lemon was a lemon was a lemon, Meyer lemons appeared (finally!) in my local markets. Meyers are a cross between true lemons and a Mandarin orange – the skin is smoother and the taste is less acidic than the standard Eureka or Lisbon lemons. The can be substituted for regular lemons in recipes to add a subtle orange flavor. Try them. And try this delicious tea loaf cake.
Meyer Lemon Tea Loaf Recipe
Yield: 2 loaves
2 sticks unsalted butter, softened
2 cups sugar
Zest of 2 Meyer lemons
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
For glaze: ½ cup sugar dissolved in juice of 2 lemons
- Heat oven to 350 degrees Fahrenheit. Prepare two loaf pans using baking spray or greasing with butter.
- In a mixing bowl, cream together butter and sugar. Add eggs one at a time, mixing until fully incorporated. Add lemon zest. Sift together dry ingredients, then add alternately to the batter with milk. Pour batter into prepared baking pans.
- Place pans in 350 degree Fahrenheit oven and bake for 45 minutes. Bake until toothpick inserted in middle comes out clean. Remove from oven and let cool on wire racks.
- While cake is cooling, dissolve sugar in the juice of two lemons. Slowly pour glaze over cakes and let cool.
- Cake can be stored at room temperature for a few days, wrapped to keep it from drying out.