Sweet Meyer Lemon Bread

Miss F made this dish entirely herself, I only assisted with the removal from the oven. We were meeting my parents for lunch on her last day of winter break and she requested to make two loaves, so we could take one to Grammy. My mom loves lemons as much as Miss F, so it was quite a sweet gesture.  Miss F really enjoyed this bread, we ended up making a third loaf once this one ran out.  Thanks goodness we have a huge Meyer lemon supply.  I love calling this bread instead of cake, makes me feel better about having a slice for breakfast.

Sweet Meyer Lemon Bread

2 extra large eggs
¼ cup Meyer lemon juice
1 cup granulated sugar
1/3 cup sour cream
1 ¼ cups flour
1 teaspoons baking powder
½ teaspoon baking soda
¼ cup unsalted butter, melted

1 cup confectioners' sugar
1 Meyer lemon, juiced

Preheat the oven to 400 degrees. Grease a 9 by 5 inch, 3-inch deep loaf pan with cooking spray. In a large bowl, whisk together the eggs, lemon juice and sugar. Fold in the sour cream, flour, baking powder and baking soda. Gently fold in the butter, just until combined. Pour the batter into the prepared loaf pan. Bake for 8 minutes, lower the oven temperature to 325 degrees and bake for 25 to 30 minutes more, until an inserted toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

In a bowl, stir together the confectioners' sugar and lemon juice. Adjust the sugar as needed. Drizzle the frosting over the warm bread, it will set before serving.

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