I like pink things.
Pink clothes, hot pink heels, pink frosted cupcakes and pretty pink bowls. Valentine’s Day? It’s my favorite and I like to go all out….starting weeks before. I have no shame. And sweet citrus bread that’s practically oozing with pink blood orange glaze is the perfect thing to serve up for a special Valentine’s Day breakfast, don’t you think?
I’m lucky enough to have a meyer lemon tree in my backyard (read: my neighbor has a meyer lemon tree in her backyard that she let’s me pick from whenever I like) and just love their tangy, sweet juice in everything from cakes, to breads to pasta dishes. If you’ve never tried using meyer lemons before, now is the best time to start! These plump lemons are in season now and, for the most part, are readily available at your local grocery store or farmer’s market.
This sweet bread or “tea cake” as we would call it down South, is quick to bake up and tastes even better the next day after the flavors have a little time to rest.
If you’re planning on making it for Valentine’s Day breakfast, I would definitely opt to bake it off the night before then slice it up and serve it with fresh strawberries and some pomegranate-studded Greek yogurt for a special breakfast treat.
And the glaze! Oh, the glaze. RUN to the market this instant and pick up a few blood oranges. You’ll thank me later—probably when you’re running around the kitchen like a crazy person as a result of a blood orange glaze-induced sugar high. I’ve been there!
Extra glaze would be lovely drizzled on big, soft sugar cookies, or let’s be honest, slurped by the spoonful.
Meyer Lemon Bread with Blood Orange Glaze
makes 1 loaf
1 stick butter, softened
1 cup sugar
1/4 cup freshly squeezed meyer lemon juice (from about 3 meyer lemons)
1 tsp meyer lemon zest
2 tsp baking powder
2 cups flour
1/2 tsp salt
1/3 cup milk
1/2 blood orange, juiced
enough powdered sugar to make a thick glaze
Preheat oven to 350 degrees.
Cream together the butter and sugar until light and fluffy. Add eggs and continue beating until smooth. With mixer on low, slowly drizzle in the lemon juice and lemon zest.
Whisk together the flour, baking powder and salt in a large bowl. Add half of the dry ingredients alternately with the milk to the butter mixture. Continue with the other half of the flour and milk and beat until smooth
Transfer to a greased loaf pan and bake for one hour and ten minutes, or until deeply golden brown. Remove from oven and let cool completely before drizzling with glaze.
To make glaze, combine the blood orange juice with powdered sugar. Drizzle over top.