Lemony slices of loaf cake with a sweet blood orange glaze. This Meyer Lemon Loaf with Blood Orange Glaze is the most amazing breakfast for winter.
Omg. I haven’t been able to go to the Ferry Building Farmer’s Market in a couple months since I’m either working Saturdays or doing something with my family. So when I finally had the time to go this past weekend with my sister, I might have overindulged. Just a little. Okay, maybe more than a little. The selection isn’t as amazing as it is during the summer. Nothing beats peaches and strawberries for me. But there’s definitely a huge variety of citrus. So of course, I had to buy several to use in my recipes.
Meyer lemons, blood oranges ♥!, sweet limes. I really couldn’t resist. Especially since I got to taste everything before I bought them.
Have you ever had a Meyer lemon before? The skin of a Meyer lemon is thinner, the flesh is yellower, and although they’re sour, they’re less acidic than the regular lemons you find at the supermarket. So I thought these lemons would be perfect for this loaf cake. And to top it off, since I love blood oranges, I wanted to add a blood orange glaze to the top of the lemon loaf. Unfortunately, there’s not enough blood orange juice to create that reddish orange color in the glaze. But I promise you, it’ll taste amazing.
Slices of this Meyer lemon loaf cake is the perfect way to wake up in the morning. It’s citrusy, slightly sweet, and moist. I can see myself eating most of this loaf all by myself.
Preheat the oven to 350F. Lightly grease a 9×5 inch loaf pan with nonstick cooking spray or olive oil. That way the loaf won’t stick to the pan and you’ll have a much easier time cleaning up.
In a medium sized bowl, add flour, baking powder, and salt. Mix together the ingredients until they are well incorporated.
In a large bowl, beat the butter and the granulated sugar until they become smooth.
Add the beaten eggs, vanilla extract, lemon juice, and lemon zest. Mix until they are well combined.
Now, pour in the milk into the wet ingredients, and gently mix the batter. Next, add the dry ingredients (the flour mixture) into the wet ingredients and gently stir to mix the batter. I alternated between adding and stirring the milk and dry ingredients about two times. Try not to overmix the batter.
Pour the batter into the loaf pan and bake for about 35-45 minutes. Every oven is different, so the time it takes for the loaf to be done may be different. You’ll know the loaf is done when you insert a toothpick into the center of the loaf and the toothpick comes out clean.
For the blood orange glaze, quickly mix together blood orange juice and powdered sugar until the glaze is smooth. For a thicker glaze, add more powdered sugar.
Pour the glaze over the top of the loaf, or you can pour the glaze on each individual slice.
Serve each slice with the glaze if desired.
Enjoy!
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- A pinch of salt
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 large eggs, cracked and beaten
- 2 teaspoons vanilla extract
- ¼ cup Meyer lemon juice
- ¼ teaspoon lemon zest
- ½ cup milk
- 4 tablespoons powdered sugar
- 1 tablespoon blood orange juice
- Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray or olive oil.
- In a medium sized bowl, add flour, baking powder, and salt. Mix together the ingredients until they are well incorporated.
- In a large bowl, beat the butter and the granulated sugar until they become smooth.
- Add the beaten eggs, vanilla extract, lemon juice, and lemon zest. Mix until they are well combined.
- Now, pour in the milk into the wet ingredients, and gently mix the batter. Next, add the dry ingredients (the flour mixture) into the wet ingredients and gently stir to mix the batter. Alternate between adding and stirring the milk and dry ingredients about two times. Try not to overmix the batter.
- Pour the batter into the loaf pan and bake for about 35-45 minutes. Every oven is different, so the time it takes for the loaf to be done may be different. The loaf is done when you insert a toothpick into the center of the loaf and the toothpick comes out clean.
- For the blood orange glaze, quickly mix together blood orange juice and powdered sugar until the glaze is smooth. For a thicker glaze, add more powdered sugar.
- Serve each slice of the lemon loaf with the blood orange glaze if desired.
If you don't have blood oranges, you can use the juice of lemons.
I don’t have access to those lemons and rarely see blood oranges here (bizarrely they were easier to come by in Scotland than here in PA) but I am still intending making this recipe with the suggested substitutions. Do you think regular oranges would work in place of the blood oranges or a mixture of orange and lemon juice?
You can just use regular lemons instead of Meyer lemons. And you can use either lemon juice or orange juice instead of blood oranges. Lemon would make the glaze more citrusy and less sweet. Oranges would be sweeter. But you can always put less glaze on the slices. Hope that helps! I just really like blood oranges so I wanted to use them =)
Thanks! I love, love, love blood oranges. I buy them whenever I see them. It just is not often enough.
This looks so good! You’re inspiring me to go to the Ferry Building soon… I never make it on Saturdays either!
You really should go. They have an amazing selection of fresh produce. And I love that you know what you’re getting because you get to taste everything. =)
Exactly! I actually am starting a new habit where I go there before work on weekdays- you don’t get the benefit of the huge market but it is just such a beautiful, happy place to sit for a bit before the chaos of your day : )
Miam, miam! I’ll take a slice or two with my tea please!
I’m having trouble printing it, but will copy the recipe to a word doc and save it there. Thank you!
Is the printing button not working?
It summoned my printer dialog box, but when I pressed “print” nothing happened, but a second attempt worked. It must be on my end. Thanks!
In addition I saved your post, and copied the recette to a word doc. so, I have the recette in two places.
I hope my market has both Meyer Lemons, and Blood Oranges this week!
OMG! I can’t believe I wrote recette instead of recipe twice!! Sometimes my brain just does French without me thinking about it. Sorry!
This looks and sounds incredibly yummy! 🙂
Two of my favorite citrus fruits!
I love your cake, my happy pixel!! I have a cute lemon recipe too: https://thehappiestpixel.wordpress.com/2015/11/11/lemon-spongecake/
And I’m planning something with blood oranges!! Keep in touch with my blog to see it 😉
Love, thp
Can’t wait to try this recipe!
Omg this recipe looks delicious! I was almost too distracted by the photos to read anything! This is going in my cookbook for future use – thank you muchly! X
I love working with Meyer lemons and blood oranges. I just wish we had more of them – we’ve had bad crops for the last few years in Arizona.