UP FOR BREAKFAST
M
ake the first meal of the day your very best with recipes that are ideal for a weekday, or can lead you into your weekend.
1 1/2 cups sugar 1 cup extra virgin olive oil 4 eggs zest of three Meyer lemons juice of 1/2 lemon
MEYER LEMON POPPY SEED TEA BREAD
A wonderful brunch addition that is delicately infused with sweet Meyer lemons and drizzled with a lemon glaze.
2 tablespoons poppy seeds 3 cups flour 2 teaspoons baking powder 1 1/2 teaspoons salt For Glaze 1/2 lemon zest 1/2 cup conf sugar 1 tablespoon milk, preferably whole or 2%
Preheat oven to 400 degrees. Oil a bread loaf with olive oil, set aside. Place flour, baking powder and salt in a bowl, whisk together, set aside. Place sugar, olive oil, eggs, lemon zest and juice in a mixing bowl. Beat until combined. Add poppy seeds and continue to beat. Add dry mixture to wet mixture and stir until incorporated. Pour batter into loaf pan. Bake for 40 to 50 minutes or until a knife can be inserted in the middle and it comes out clean. Let cool completely before glazing. *Makes one large loaf or two mini loaves For Glaze Mix lemon zest, sugar and milk in a bowl. Drizzle over cake.
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