One of my favorite seasonal fruits is the Meyer lemon. Typically only available during the winter months, Meyer lemons are slightly smaller than regular lemons and have a thinner, softer peel once ripe.
Meyer lemons are similar in taste to a regular lemon, but just a tad bit sweeter.
I actively seek them out every winter, and in the past I’ve used them in recipes like; Meyer lemon marmalade, pudding cake, pound cake, lemon bars, lemon buttermilk pie, lemon ginger marmalade and many other tasty recipes.
In a nutshell, I love Meyer lemons!!! So if you haven’t tried them already, get your hands on some before the season is over. You’ll be so glad you did.
~Mavis
P.S. We LOVE this recipe for Meyer lemon poppy seed bread. And I think you will too. 🙂
Meyer Lemon Poppy Seed Bread
Ingredients
Meyer Lemon Poppy Seed Bread
2 cups all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
2/3 cup granulated sugar
⅔ cup milk
⅓ cup sour cream
⅓ cup canola oil
3 tablespoons Meyer lemon juice
2 tablespoons Meyer lemon zest
Glaze
½ cup powdered sugar
1 tablespoon Meyer lemon juice
¼ teaspoon vanilla extract
1 teaspoon Meyer lemon zest
Instructions
Preheat the oven to 350 F. Butter a 9×5 inch loaf pan and set aside.
In a large bowl, whisk together the flour, poppy seeds, baking soda, baking powder and salt. Set aside.
In another bowl, whisk together the egg, sugar, milk, sour cream, oil and the zest and juice of 1 Meyer lemon.
Slowly add the bowl wet ingredients into the flour mixture and stir until smooth.
Pour the batter into the prepared loaf pan.
Bake at 350F for 50 – 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let bread cool in the pan for 10 – 15 minutes before adding the glaze.
With a toothpick, poke holes over the top of the loaf.
Mix the powdered sugar, lemon juice and vanilla extract water together {adding more lemon juice if needed} until you reach the consistency of a nice glaze {not too thick, not too thin}.
Drizzle evenly over the loaf. Sprinkle zest over the top. Let sit for 30 minutes before slicing.
Michelle says
How deep should the holes go? I’ve heard of that but haven’t made a recipe like that myself before. Looks yummy! I saved this to make later.
Margo says
I have a dwarf Meyer lemon tree. Last year I got 1 lemon, this year 2 so far, but about 4 more on the tree. Surprisingly, it isn’t my favorite lemon, I prefer a Eureka which is much more tart. I’m going to try to transplant the Meyer out of her pot and put her in a raised area in the ground this year and see what we get.
I have made a lemon cake similar to yours using more tart lemons and really loved it.
Lillian Barnhart says
What is the correct way to juice a lemon in a hand held juicer? I always put them cut side down to squeeze the most juice out. I see you have it cut side up. I have done both ways but get more juice cut side down. This recipe looks amazing!! Can’t wait to try it!!
Kelli says
I do it cut side down as well. I believe I get more liquid out. That is the way I was taught. I see people do it both ways.
Arbie says
I use cut side down as well so it does not squirt you and you seem to get more 🙂
Diana says
I love meyer lemons! Our tree is 30 years old and produces hundreds of fruits all year long. Ours are huge, maybe because the tree is old, they are the size of an orange. Thanks for the recipe , haven’t made that in a while so think I may be in the kitchen today baking!
Gss as il says
Do you add more sweetener if you have to use regular lemons? How much?
Mavis Butterfield says
No, you wouldn’t add more sweetener.
Cathy says
I make a glaze for my Lemon Poppyseed bread. It is 3/4 c. Sugar, 1/4 c lemon juice, 1/2 tsp vanilla, 1/2 tsp almond extract, 1/2 tsp lemon extract.
Bring it to a boil then pour over your bread in the pan. Let cool entirely in the pans.
Enjoy!
Kathleen says
I made Meyer lemon/lavender jelly recently. It’s a lovely flavor and I highly recommend trying it if you like jelly.
VA says
I just now saw your lemon marmalade recipe that looks so great. That isn’t processed by hot water bath is it? You used your pressure cooker – correct? Just wanting clarification.
Thanks
Mavis Butterfield says
Lemon marmalade is processed in a hot water bath canner.
Christine says
My sister was the Meyer Lemon queen. She made lovely marmalade with them. I think I’ll see if I can track some down and make this bread in her memory.
Nancy says
I just made this and it is delicious! I didn’t have Meyer lemons and just used what was available in the grocery store. I didn’t add anymore sugar to it (there was a question about this) and it was fine. I followed your recipe exactly (except for the type of lemons) and wouldn’t change a thing. I imagine this bread would freeze well because I want to bake a few for a bake sale. I do have a question. I see the top of your bread is flat—mine rises in the center—do you have any idea why that happens? I used a 9×5 glass Pyrex loaf pan.