Meyer Lemon Poppy Seed Loaf


Late winter, just before spring arrives, Myer lemons arrive in our stores. Myer lemons are a unique variety of citrus that is thought to be a cross between lemons and mandarin oranges. Myer lemons are smoother than regular lemons with a deep yellow skin and pulp. Although Myer lemons are slightly acidic, they do not have the same tartness of regular lemons. I am a sucker for anything lemon flavored, and when I saw my first bag of Myer lemons in the store, I had to buy them. Lemon loaf is one of my favorite sweets, so I decided to use my Myer lemons to bake a lemon poppy seed quick bread. Yogurt and oil are used in this recipe creating a very moist bread. Although I do not normally glaze my cakes or loaves, I thought a bright citrus flavored glaze would bring this dessert to a new level. When baking anything lemon flavored, I like to use Fiori di Sicilia from King Arthur Flour. This extract is a flowery blend of lemon and vanilla. If you do not choose to use Fiori di Sicilia you can use half a teaspoon of vanilla extract, and a quarter of a teaspoon of lemon extract.

Buon Appetito!
Deborah Mele 2017

Meyer Lemon Poppy Seed Loaf

Ingredients:

  • 1 1/2 Cups All-purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/2 Cup Sugar
  • 1 Cup Greek Yogurt
  • 1/2 Cup Olive Oil
  • 1/2 Teaspoon Fiori di Sicilia (See Notes Above)
  • 3 Large Eggs At Room Temperature
  • 1 Large Myer Lemon, Zested And Juiced
  • 2 Tablespoons Poppy Seeds
  • 3/4 Cup Powdered Sugar

Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray an 8 x 4 inch loaf pan with baking spray.
  3. In a medium bowl, stir together the flour, baking powder, and salt.
  4. In a second bowl, use an electric hand mixer to blend the sugar, yogurt, oil, extract, and eggs.
  5. Add half the lemon juice along with the zest and mix until blended.
  6. Pour the dry ingredients into the wet and stir together with a wooden spoon until the flour mixture has been incorporated.
  7. Stir in the poppy seeds.
  8. Bake the loaf for 45 to 50 minutes, or until a cake tester inserted into the center comes out cleanly.
  9. Cool for 10 minutes then remove from the pan and cool completely.
  10. To make the glaze, place the powdered sugar in a small bowl, and drizzle in the remaining lemon juice, whisking continuously until you reach your desired thickness.
  11. Drizzle the glaze over the cooled loaf and let sit until set.