meyer lemon poppyseed loaf.

I’ve been ALL about meyer lemons this winter. Normally quite expensive, I’ve been finding bags of them for $2 at Trader Joe’s. So affordable, that they’ve currently replaced regular lemons in my morning warm water and lemon juice routine! I’m sure that’ll stop once they fall back out of season, but I’ve been relishing their sweet, bright, charming flavor as much as I can. One way I’ve done that is use them in this spin on lemon poppyseed bread.

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If you’ve never had meyer lemons, well, you’re in for a real treat! They are a cross between regular lemons and mandarin, and have a lovely, bright yet sweet lemon flavor. If you cannot find them, you can certainly just use regular lemons, and maybe swap up some of the lemon zest and juice for orange. That would be divine!

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As with most quick breads, this is definitely better the next day. To store, wrap tightly in plastic wrap and then foil. Enjoy a slice with your coffee or tea!

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meyer lemon poppyseed loaf.
slightly adapted from NY Times Cooking. 

ingredients
1 cup coconut palm sugar
3 tablespoons zest; two-three meyer lemons
1/2 cup buttermilk (can sub in 2% yogurt)
3 tablespoons fresh meyer lemon juice
3 eggs
1/4 teaspoon vanilla extract
1 3/4 cup unbleached all purpose flour
1.5 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon poppyseed
2/3 cup grapeseed oil

directions
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice, vanilla and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 45-1 hour, checking after 45 minutes. If top begins to brown too quickly, tent with foil. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up, and let cool completely before slicing.

Best when served 1-2 days after making.

**Please use organic ingredients wherever possible** 

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