This is an adaptation of a recipe that's been floating around my circle of pals for a while now. It's one of the easiest things you'll ever bake. (I tell you this because I really don't like baking and I love to make this.)
MEYER LEMON TEA BREAD WITH RUM-LEMON GLAZE
- 1 ½ cups All Purpose Flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 2 large Eggs
- ½ cup Milk
- ½ cup melted unsalted butter, vegetable oil, or a blend of vegetable and light olive oil (my fave)
- zest of one small Meyer lemon
- Rum-Lemon Glaze (see below)
Mix flour, sugar, baking powder, and salt in a large bowl. In a small bowl, beat eggs, milk, butter/oil, and lemon peel until blended. Mix liquids into flour mixture until smooth.
Pour batter into a greased and floured loaf pan. Bake in a 350º oven until a toothpick inserted into the center comes out clean (40-50 minutes). Meanwhile, prepare Lemon Glaze. Leaving loaf in pan, use a long skewer to poke numerous holes (15-20) all the way to the bottom of the loaf. Slowly drizzle hot glaze over the top. Don't worry if it seems like a lot of glaze, the bread will absorb it, I promise.
Let bread cool in pan on a rack for 15 minutes then run a knife carefully around the loaf and turn it out onto a rack to cool. Wrap in plastic wrap if you want to store. Serve at room temperature, preferably the next day.
- juice of 2 medium Meyer Lemons (approx. 4 tbsps)
- a splash of dark rum (or cognac would work, too)
- a good handful of confectioner's sugar (1/2-1/3 cup)
Put all ingredients in a small saucepan. Cook over medium heat stirring constantly until sugar has dissolved. Remove from heat and keep warm. (You can omit booze if you like.)
[photo credit: Stefania Pomponi Butler]