Meyer lemon season is right around the corner! This bread is so deliciously moist and such a burst of citrusy, yet sweet hints of meyer lemon and rasberry in each bite. Believe me, this recipe will not disappoint any crowd!
1 1/2 cups all purpose flower
1 tsp. baking powder
1/4 tsp. sea salt
6 tbsp. unsalted butter at room temp
3/4 cup white sugar
2 eggs (mine are fresh from my Aunt and Uncle’s farm, spoiled I know)
1/2 tsp. pure vanilla extract
1 tbsp. grated lemon zest (from 1 lemon)
1/4 cup milk
1/3 cup rasberry jam
the juice of 1 lemon freshly squeezed
3/4 cup confectioner’s sugar
2 tbsp fresh lemon juice
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Spray with a non-stick vegetable spray (or butter if you prefer) the bottom and sides of a loaf pan (9 x 5 x 3 inch). In a separate bowl, whisk together the flour, baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract, lemon zest, lemon juice, and rasberry jam. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Scrape the batter into the prepared pan and bake for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, whisk the 3/4 cup confectioner’s sugar and the 2 tablespoons of lemon juice together until all blended together. Allow loaf to cool for about 10 minutes, remove from pan and drizzle glaze over top. Enjoy!