Sunny Meyer Lemon Loaf
Author: 
Recipe type: Bread
Serves: 11
 
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • A pinch of pink salt
  • ⅓ cup yellow cornmeal
  • Zest of 2 Meyer lemons
  • ½ cup granulated sugar
  • 2 eggs + 1 egg yolk, at room temperature*
  • ¼ cup coconut oil, melted
  • ¼ cup Meyer lemon juice (from 2 Meyer lemons)
Instructions
  1. Preheat oven to 350˚F and line an eight-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a small bowl, sift together flour, baking powder and soda, and salt. Add cornmeal and whisk to combine.
  3. In another small bowl, combine granulated sugar with lemon zest and let sit for a few minutes. This helps the zest release its fragrant oils.
  4. In a stand mixer, whisk eggs and egg yolk until foamy.
  5. Gradually add sugar and zest mixture to eggs, whisking until mixture is pale yellow and voluminous, approximately 5 minutes.
  6. Combine melted coconut oil with lemon juice.
  7. Add flour mixture and oil mixture alternately to whipped eggs, folding gently to combine and avoid loosing all the air added by the stand mixer.
  8. Pour batter into prepared loaf pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Broil on high for the last 2 minutes for a perfectly golden top.
Notes
*Bring eggs to room temperature quickly by immersing in warm water for 5 minutes
Recipe by Radiant Rachels at https://radiantrachels.com/sunny-meyer-lemon-loaf/