Meyer Lemon Bread with Blood Orange Glaze

Ingredients

• FOR THE BREAD:
• 1 stick Butter, Softened
• 1 cup Sugar
• 2 whole Eggs
• ¼ cups Fresh Meyer Lemon Juice (from About 3 Meyer Lemons)
• 1 teaspoon Meyer Lemon Zest
• 2 cups Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• ⅓ cups Milk
• FOR THE GLAZE:
• ½ whole Blood Orange, Juiced
• Enough Powdered Sugar To Make A Thick Glaze

Preparation Instructions

Preheat oven to 350ºF.

Cream together the butter and sugar until light and fluffy. Add eggs and continue beating until smooth. With mixer on low, slowly drizzle in the lemon juice and lemon zest.

Whisk together the flour, baking powder and salt in a large bowl. Add half of the dry ingredients alternately with the milk to the butter mixture. Continue with the remaining flour and milk and beat until smooth

Transfer to a greased loaf pan and bake for 1 hour and 10 minutes, or until deeply golden brown. Remove from oven and let cool completely before drizzling with glaze.

To make glaze, combine the blood orange juice with powdered sugar. Drizzle over top.