Lemons are in season, which means we have been making lots of lemon treats! This bread is a great dessert or breakfast bread, served cold or toasted. Pick up some fresh sweet Meyer lemons at the Covington Farmer’s Market Saturday and try it out!
Ingredients (makes 8 – 9 servings):
1 1/2 cup all purpose flour or substitute
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon baking powder
1 cup raw sugar
peel of 1 lemon, grated
about 1 tablespoon fresh grated ginger
1/3 cup buttermilk
2 large eggs, beaten
1/2 cup unsalted butter, melted
juice of 1 large lemon
1/2 teaspoon vanilla extract
Lemon Glaze:
Juice of 1 large lemon
1/2 cup of confectioners sugar
(or as much needed to dissolve in lemon juice)
Preheat oven to 350 degrees.
Grease a 9×5 inch loaf pan with a little butter and powder with flour. Knock out excess.
Whisk flour, salt, cinnamon, nutmeg and baking powder together in a large mixing bowl. Set aside.
In a small bowl or cup, grind a tablespoon of the sugar into the grated ginger and lemon. When evenly mixed, sprinkle into dry ingredients with the rest of the sugar and stir well.
Whisk the eggs into the buttermilk and add the melted butter, lemon juice and vanilla extract. Mix well, and add into the dry ingredients. Stir until all flour is wet.
Scrape the batter into the pan and bake in the middle of the oven, about 45 – 50 minutes or until top is golden and an inserted toothpick comes out clean.
While the bread is baking, stir the confectioners sugar into the lemon juice in a measuring cup until mixture is somewhat thick and very sweet!
When bread is done, poke holes throughout it and baste with glaze. Let cool completely before removing from pan, and enjoy!
