Meyer Lemon Bread with Mascarpone Glaze

A loaf highlighting one of winter's best citrus fruits. A mascarpone glaze adds a sweet and refreshing kick.  

makes 1 loaf  |  difficulty level: easy

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bread:

• 1/2 cup butter

• 1 cup sugar

• 2 eggs

• 1 meyer lemon, zested and juiced

• 1 1/2 cups flour

• 1/2 tsp. salt

• 1 tsp. baking powder

• 1/2 cup milk

glaze:

• 2 tbsp. mascarpone

• 1 1/2 tsp. meyer lemon juice (from lemon above)

• 1 cups powdered sugar

• 1/2 tsp. vanilla

• milk as needed

1. Preheat oven to 350º F and grease a loaf pan.

2. Sift flour, salt and baking powder and set aside.

3. Cream butter with sugar using an electric mixer. Add eggs and lemon zest and beat until well combined.

4. On low speed, alternately add flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Add batter to loaf pan and bake for 45-55 minutes or until a toothpick inserted comes out clean.

5. Remove from oven and allow to cool

6. While loaf is cooling prepare your glaze using an electric mixer. Combine all ingredients except for milk and mix until very smooth. Add milk as needed. I kept my glaze a little bit on the thicker side. Store in an airtight container.