- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- zest of 3 Meyer lemons
- 1/3 cup Meyer lemon juice *
- Preheat oven to 350 °F. Grease two loaf pans (abvout 4 x 8 inches each).
- Cream butter and sugar with mixer until until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, baking soda and salt in a medium sized bowl.
- In a small bowl, combine buttermilk, lemon juice and zest.
- With mixer on low, add flour mixture and liquids alternately in three additions.
- Beat just until smooth.
- Divide batter equally between the two loaf pans, spreading to smooth the top.
- Bake for 50 minutes, or until toothpick inserted in center comes out clean.
- Cool for about 15 minutes, before removing from pan.
- Allow cake to cool completely on a rack before glazing.
Glaze:
- 2 cups icing sugar
- 3-4 tablespoons Meyer lemon juice
I added mint leaves to the top of mine. They go really well with the lemon flavor.
I'll bet the lemon loaf is to die for! Love the mint leaves you added to dress it up too!
ReplyDeleteThanks for the corn syrup alternative too, have you tried it yet?