Spring has finally arrived, and I am thoroughly enjoying the warmer temperatures and sunny days. The last few weeks of winter are always the longest, and at times it seems winter will never end. Though we are experiencing a typical Michigan spring because one day we have temperatures in the seventies, and the following day we wake up to snow!
I made this lemon loaf over a month ago before we were all ordered to shelter-at-home. I have actually done more baking these past three weeks since I’ve been quarantined than I have the past six months. This past month, I went a little overboard buying too many blood oranges and Meyer lemons. I ended up adding a little fresh juice or grated zest into many of the dishes that I have been working on in my kitchen lately.
Meyer lemons have a short season, so when they are available, I try and buy some weekly. Meyer lemons are lower in acid than regular lemons, have smooth, shiny skins, and are less tart than others. I love using Meyer lemons in my baking, and use them in any recipe that uses regular lemons.
This loaf is very moist, is full of lemony flavor with just a subtle herb note from the fresh thyme. I brushed my loaf with a warm lemon syrup, but if you prefer, you could top this loaf with a glaze, or even keep it simple and give the finished, cooled cake a dusting of powdered sugar. Slices of this loaf would be delicious served with a dollop of whipped cream and fresh berries for dessert, or a slice can also be enjoyed with your morning cappuccino.
- 1 Stick (1/2 Cup) Unsalted Butter At Room Temperature
- 1 Cup Granulated Sugar
- 3 Large Eggs At Room Temperature
- 1 1/2 Tablespoons Meyer Lemon Zest
- 3 Tablespoons Meyer Lemon Juice
- 1 Teaspoon Lemon Extract
- 1 1/2 Cups All-purpose Flour
- Pinch of Salt
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Cup Plain Greek Yogurt
- 2 Teaspoons Finely Chopped Fresh Thyme
- Juice From 2 Meyer Lemons
- 1/4 Cup Sugar
- Preheat oven to 350 degrees F.
- Spray a 9x5 inch loaf pan with baking spray.
- In one bowl, stir together the flour, salt, baking powder and soda.
- In another bowl, beat together the butter and sugar using an electric hand mixer until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating between each.
- Add the lemon zest, juice, and extract, and beat until blended.
- Add half the flour mixture to the butter mixture, beating on low, along with the yogurt.
- Add the remaining flour mixture and beat just until mixed.
- Stir in the fresh thyme.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a cake tester inserted into the center comes out cleanly.
- Cool the loaf for 10 minutes and then remove from the pan.
- While the loaf is cooling, heat the lemon juice and sage for the syrup in a small pan over high heat until boiling, stirring to dissolve the sugar.
- Cook for 2 or 3 minutes until the mixture begins to thicken.
- Brush the loaf with the warm syrup and then allow the loaf to cool completely.
- Slice and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 99mgSodium: 293mgCarbohydrates: 75gFiber: 2gSugar: 48gProtein: 9g