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Decadent Meyer Lemon Loaf

This springtime lemon loaf is drizzled with sugar syrup after baking and topped with cream cheese icing. It can sit at a cool room temperature for up to 8 hours but should be stored in the refrigerator.
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Ingredients
  

For the Lemon Loaf:

  • 1¼ cups granulated sugar divided use
  • 4 Meyer lemons grated, squeezed & divided use
  • 1 stick unsalted butter room temperature
  • 2 large eggs room temperature
  • 1½ cups unbleached all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 6 tbsp buttermilk room temperature
  • ¾ tsp vanilla

For the Cream Cheese Icing:

  • 4 oz cream cheese room temperature
  • 1 cup powdered sugar sifted
  • 1 tbsp milk
  • ½ tbsp Meyer lemon juice freshly squeezed

Instructions
 

For the Lemon Loaf:

  • Preheat oven to 350° F. Grease and flour an 8-1/2x4-1/4x2-1/2-inch loaf pan. Line the bottom with parchment paper.
  • Use a fine grater to remove the peel from all four lemons. Set lemons aside.
  • In a medium bowl, combine 1 cup of sugar with the lemon zest. Use your fingers to rub the zest into the sugar.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and lemon sugar until light and fluffy (about 5 minutes).
  • With the mixer on medium speed, add the eggs one at a time - blending well after each addition.
  • Sift together the flour, baking powder, baking soda, and salt in another bowl. Set aside.
  • Cut each of the four lemons in half and squeeze the juice into a small bowl, removing seeds as necessary. Set aside ½ tablespoon of lemon juice for the cream cheese icing.
  • In another small bowl combine ⅛ cup of the lemon juice, buttermilk, and vanilla.
  • Alternate adding flour and buttermilk mixtures to the standing mixer batter, beginning and ending with the flour.
  • Spread the batter into prepared loaf pan, smooth the top, and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean and the edges have browned.
  • Combine ¼ cup granulated sugar with ¼ cup of lemon juice in a small saucepan and cook over low heat until sugar has dissolved. Set aside on stove top.
  • When the loaf is done baking, cool for 10 minutes on a baking rack. Slide a knife or icing spatula around the edges to loosen and remove loaf from pan.
  • Spoon the lemon syrup over the loaf as it continues to cool on baking rack.

For the Cream Cheese Icing:

  • Beat together cream cheese and powdered sugar until smooth. Add milk, lemon juice, and vanilla. Continue beating until smooth.
  • Spoon over nearly cooled loaf and gently swirl towards edges.