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.
Love Meyer lemons. And blood oranges. A match made in heaven!
Gosh, I’ve always been a sucker for anything lemon & this looks absolutely mouthwatering 😀
This recipe looks delicious, and with ten minutes prep I might even be able to make it with the kids around, thanks!
that looks amazing! I will have to try it when I get home. I have a lemon tree that’s been giving me the most delicious, juicy, huge lemons (I don’t know if it’s Meyer or not). I also have a lime tree that makes hundreds of round, ORANGE limes! The only thing I’ve done with either so far is put them in my tea.
How do you get the zest? Do you use the store bought, or do it yourself? If you do it yourself, how? Is there some trick to it?
I hope you don’t mind, I’ll share your recipe. 🙂
So sorry for the late reply! I use a microplane zester and just roll the peel of the lemons over it and turning the lemon as you go. What you want is the yellow peel and not the white pith, which would make it bitter. Hope that helps! You can probably use a vegetable peeler to do this too, but I prefer the zester, which is great for grating cheeses too.
Looks incredible Andrea…like you said I think I could eat the whole loaf or most of the loaf myself.
You take amazing food pictures.
Looks absolutely delicious. What a great way to start the morning, with a tasty zesty citrus loaf. Thanks for sharing:)
wow it looks very yummy! It makes me hungry haha x
Zoel Hernández | zoelhernandez.wordpress.com
Love theblood orange touch!