As I stated in my Daring Bakers post on this Lemon Loaf I really had wanted to make it a Meyer Lemon Loaf but I can never seem to find Meyer lemons. I can tell you that when I come across some I am definitely going to buy them and use them immediately.
This loaf was pretty easy to make, the only real hassle was having to scrape off all the lemon zest. Oh, and don’t forget to get your simple syrup ready while the bread is baking. I completely forget because I got distracted with doing other things and realized it as the bread was coming out of the oven. Nothing like having to scramble. Enjoy!
3/4 teaspoon baking powder
zest of 3 Meyer lemons (regular lemons can be used)
2 cups white granulated sugar
6 large eggs, at room temperature
1 1/2 tablespoons fresh Meyer lemon juice (regular lemons can be used)
pinch of salt
9 tablespoons butter, melted and cooled
1/2 cup granulated sugar
1/2 cup water
juice from 1 medium Meyer lemon (or regular lemon)
Preheat oven to moderate 350 degrees F. Butter and flour two 8″x5″ loaf pans.
Sift together flour and baking powder; set aside.
Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the mixture is light lemon color and thickened a bit. This can also be done with a mixer. Whisk in sour cream, then salt and lemon juice.
Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a thick, pourable batter flecked with lemon zest.
Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester inserted in center comes out clean.
While the loaves are baking, prepare simply syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the lemon juice.
Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup; repeat brushing as you feel necessary. Let cool.
Makes two 8″x5″ loaves