This wonderful quick bread has a delicate crumb containing just the right amount of real lemon flavor and a simple lemon glaze.
Use Meyer lemons if you can find them, but regular lemons will work too.
Adapted from Dixie Crystals
Meyer Lemon-Buttermilk Loaf
(Yields: 1 loaf)
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
Grated rind of 2 Meyer lemons
1 Tablespoon lemon juice from Meyer lemon
1/2 cup buttermilk
Lemon Glaze Ingredients:
2 Tablespoons lemon juice from Meyer lemon
1/2 cup powdered sugar
Preheat oven to 350°F. (335° degrees F. for dark pans)
In a large mixer bowl, cream together butter, sugar and eggs.
In a medium bowl, whisk together flour, salt, and baking powder. Add to butter/sugar mixture, along with lemon rind, lemon juice, and buttermilk. Stir until thoroughly blended.
Pour into large greased loaf pan and bake for 43 to 50 minutes, or until toothpick inserted in center of loaf comes out clean or with a couple of crumbs attached. (If baking at 335 degrees, baking time will probably be at the higher end.)
For glaze: Stir together the lemon juice and powdered sugar until smooth and drizzle over the hot loaf.