Meyer Lemon Loaf with Blood Orange Glaze
This Meyer Lemon Loaf with Blood Orange Glaze is the most lovely loaf cake made with a gorgeous blood orange glaze. Perfect for a winter brunch, breakfast or to enjoy on a much needed coffee or tea break with a friend!
Equipment
Ingredients
- BREAD
- 1 stick butter softened
- 1 cup sugar
- ¼ cup freshly squeezed meyer lemon juice from about 3 meyer lemons
- 1 teaspoon meyer lemon zest
- 2 eggs
- 2 teaspoon baking powder
- 2 cups flour
- ½ teaspoon salt
- ⅓ cup milk
- GLAZE
- ½ blood orange juiced
- enough powdered sugar to make a thick glaze
Instructions
- CAKE
- 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 (mine baked in about 55 minutes). Remove from oven and let cool completely before drizzling with glaze.
- GLAZE
- In a small bowl, combine the blood orange juice with powdered sugar. Drizzle over top.