The weekends have been full recently. I have taken on a couple catering jobs, there have been house guests, birthdays, baby showers and such. All good things, but full. No glorification of busy here, believe me, I like the fullness, makes the quiet and stillness sweeter. No matter the pace, a little breakfast and coffee is my favorite - it gets my buns out of a warm bed. Usually eggs when I can sit and enjoy, granola when I need to be quick, and now, this lemon loaf keeps reappearing in the rotation.

I am not exactly fulfilled by the tinkering of a recipe, maybe a little bit, but it's either good or it's not - I log it away or forget it. This is the fourth time I've made this lemon loaf. The tinkering part is out of character, the lemon obsession is part of my consitution. Meyer lemons are sweeter and less puckering than a standard, likely Eureka, lemon. I made the original (Deb is known for dependable recipes), then I have been adapting it, to be both dairy and gluten free in the following renditions. Each of them have looked different. Each of them have been tender and moist, an understated sweetness and perfectly lemony. It's just the brightness you need with coffee on a chilly morning.

MEYER LEMON LOAF // Makes one 9'' loaf

Adapted from the Grapefruit Pound Cake in The Smitten Kitchen Cookbook

The original recipe calls for 1 1/2 cups all purpose flour. I wanted to play around with some gluten free flours and came out with the amounts below. I realize it may be a high maintenance combination for some of you, and a GF All Purpose blend of your choice would be fine as well. If there is no need for you to make it gluten free, use the unbleached all purpose, but I wanted to give the option for those that prefer or need it this way. The original will pop up in the center, the GF version stays slightly flat on top. My oven is being moody and the temperature has been inconsistent, so mine fell. Tastes fabulous regardless of appearance.

  • 2 large eggs
  • 1/2 cup olive oil
  • 1/4 cup whole milk yogurt, buttermilk or coconut milk
  • 2 heaping Tbsp. meyer lemon zest
  • 2 Tbsp. meyer lemon juice
  • 2 tsp. lemon extract
  • 1/3 cup turbinado sugar
  • 1/2 cup natural cane sugar
  • 1 cup almond flour
  • 1/2 cup rice flour
  • 1/3 cup oat flour
  • 1 Tbsp. flaxseed meal
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • lemon glaze
  • 1/3 cup meyer lemon juice
  • 2 Tbsp. natural cane sugar

Preheat the oven to 350'. Grease a 9'' loaf pan.

Whisk the eggs, olive oil, yogurt (or alternative), zest and juice of the lemon and lemon extract together well.

In another mixing bowl, combine both sugars, almond flour, rice flour, oat flour, flaxmeal, salt, baking soda and baking powder and mix together. Add half of the dry mix to the wet, stir to combine, add the rest or the dry and stir everything together. Pour the mixture into a prepared 9'' loaf pan.

Bake for 40-50 minutes or until a cake tester comes out clean. While the cake bakes, make the glaze. Combine the lemon juice and sugar in a small saucepan over low heat and cook until the sugar dissolves. When the cake is finished, let it cool for 10 minutes before inverting (if you choose). Prick holes in the top and pour the glaze over the warm cake. Let the cake cool completely while it absorbs the syrup. I enjoy mine with pom seeds because I honestly can't get enough of them.

References (5)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    MEYER LEMON LOAF - SPROUTED KITCHEN - A Tastier Take on Whole Foods
  • Response
    Response: Tiffany Bracelet
    Likewise the particular variations regarding Oxygen Maximum 90s as well as 95s wound up manufactured in greater part due to her maximizing desire out of prospects. Each one most of these editions associated with trainers were definitely developed inside massive sections when instead of mid-air Jordans. This through discussed kinds had ...
  • Response
    check out for Mass Age Massage deals, Mass Age Massage reviews
  • Response
    Fantastic page, Keep up the beneficial job. With thanks.
  • Response
    Response: have a peek here
    Great Web page, Continue the fantastic job. Thank you.

Reader Comments (86)

Meyer lemons are the best. Just the right amount of sweetness. Yum yum!

January 29, 2013 | Unregistered CommenterYumi

The pomegranates on top are "the icing": on the cake. Love the idea! Now if only I could find meyer lemons in Germany. How do you think this loaf would be with regular lemons?

January 30, 2013 | Unregistered CommenterSasha

I made something similar over the weekend with tart Seville oranges and it was a perfect breakfast for a gloomy January day. I love the idea of this version with the meyer lemon; that bright yellow zest is such a ray of sunshine.

January 30, 2013 | Unregistered CommenterKathryn

There's nothing quite like a Meyer lemons. I just wonder how will they taste when mixed with coconut milk.
Guess I just to give it a go to find out...

January 30, 2013 | Unregistered CommenterMike

that looks wonderful

January 30, 2013 | Unregistered Commentercityhippyfarmgirl

lots amazing, especially with the glistening jems of pomegranates on top.

January 30, 2013 | Unregistered Commenterrobyn

The pictures are lovely, as always. I love your blog !

January 30, 2013 | Unregistered CommenterMarion

Oh my, how beautiful and tempting! Love your photos, as always!

January 30, 2013 | Unregistered CommenterAbby @ The Frosted Vegan

Seriously amazing! The Meyer lemon tree in my front yard has no chance this weekend.

January 30, 2013 | Unregistered CommenterPaula

Lemon cupcakes, muffins, cake, bread, cookies...I will take any! I adore lemon in baked goods. I've also found in gluten-free and vegan baked good recipes that it's best to mix the flax in with the dry ingredients, rather than make the "flax-egg." It looks like you've had the same success! Must make!

January 30, 2013 | Unregistered CommenterAshley

Oops. Now I see eggs at the top of the ingredient list. Well anyway, I like mixing flax in with the dry ingredients. ;)

January 30, 2013 | Unregistered CommenterAshley

I'm with you, lady. No matter how busy or full my life gets, I always have a leisurely and delicious breakfast. It sets a necessary tone of calm and evokes that whole "yes, I have my shit together" kind of attitude that is so necessary.

And lovely cake! When I read in your book that you had a meyer lemon tree in your yard, I started to get serious California livin' envy. That pocket of pom seeds is pretty splendid too.

January 30, 2013 | Unregistered CommenterLaura

I love meyer lemons! This looks absolutely gorgeous and delicious! I love the idea of adding pom seeds to serve.

January 30, 2013 | Unregistered Commenterlittle kitchie

Your photography is so beautiful. It makes me want to eat anything you post. It looks delicious, and I can't wait to try this loaf soon.

January 30, 2013 | Unregistered CommenterMelanie

If I'm not making this gluten free, would I use the original recipe's amount of 1 1/2 cups of all purpose flour? Or would I use an amount equivalent to the gluten free flours in the adapted recipe (just under 2 cups)?

January 30, 2013 | Unregistered CommenterAllison

I'm a big fan of your blog and I love each and every gorgeous photo! I made a loaf cake a while ago and it sank in the middle, even though it has always turned out perfectly before. Whereas I complained and whined about it, you made yours look so pretty with the pomegranate :)

January 30, 2013 | Unregistered CommenterSahar

What a gorgeous cake! And in the northeast we get Meyer lemons for such a short time, I'd love to make this!
If I wanted to do this egg-free (I have the trio of egg, gluten, and dairy allergies), what can I use as a substitute for the egg?

January 30, 2013 | Unregistered CommenterDev

@dev - I think you could try the flax egg, but go a bit easier on the the liquid ratio. Also, I find a gf mix with the xanathan gum helps it stay together too. Good luck!

January 30, 2013 | Registered CommenterSara

@ Allison - use the 1 1/2 cups flour, the flours I used aren't as absorbent as a wheat flour so I needed to add a bit more dry to the mix. I'm certain you could find Deb's original online at this point with some googling.

January 30, 2013 | Registered CommenterSara

This looks beautiful and I will absolutely be making this soon! Quick question...if I ended up using AP flour, could I still add the flax or is the flax part of the flour sub? How would almond milk be as a sub for coconut milk? Thanks! Obsessed with you blog! :)

January 30, 2013 | Unregistered Commenterrachel

@rachel - you could still use the flax I you wanted it in there, won't make a huge difference. It helps the other flours hold but will by no means ruin one with AP flour. Let me know what you end up doing!

January 30, 2013 | Registered CommenterSara

You are amazing. I recently moved to a gluten-free, casein-free diet for my health. Baking - once a regular, therapeutic activity - has lost it luster. Thanks for posting a recipe that totally inspires me to get back to it :)

January 30, 2013 | Unregistered CommenterCaprice

Can we have this on our picnic? :)

January 30, 2013 | Unregistered CommenterAshley

I'm always up for a good lemon loaf particularly one dotted with pomegranate seeds. I agree, meyer lemons have that sweet/sour quality that lends itself to baking and obviously I'm a bit obsessed with them too. I'll probably try a vegan version with a tad less liquid and possibly a little more time in the oven. This loaf also seems fit for afternoon tea.

January 30, 2013 | Unregistered CommenterArt & Lemons

I just adore Meyer Lemons. That make dreary winter seem not so dreary!

January 30, 2013 | Unregistered CommenterLaura @FoodSnobSTL

You're right that her recipes are always spectacular... And so are yours. I am a huge fan of grapefruit, but meyer lemon was a wonderful change to make.

Hope you get some time to relax in the coming weeks. You sound so busy!

January 30, 2013 | Unregistered CommenterBrian

OH how gorgeous. I love that last shot with the pomegranates! Hugh does such a fantastic job - make sure he knows that. Always so inspiring. I also love how you experiment with GF flours and make your baked goods more wholesome. Always so interesting to see what you come up with! I'll be bookmarking this recipe to try soon. Lovely job!

January 30, 2013 | Unregistered Commenterdana

Would a combination of AP and spelt work also? This sounds yummy! I love your coconut loaf, make it all the time, so I'm looking forward to making this one too.

January 30, 2013 | Unregistered CommenterLisa

this is so lovely. i always loved lemon poppyseed bread, but haven't had it in ages. i will definitely be experimenting with this in my kitchen. thank you for making it gluten-free!

January 30, 2013 | Unregistered CommenterCaitlin

oh my gosh, this sounds wonderful! time i get some oat flour. yum!

January 30, 2013 | Unregistered CommenterMegan Lane

Gorgeous. This is about the time of year when I get obsessed with anything citrus related. Especially meyer lemons and blood oranges.

I have a recipe for the exact same thing except it uses quinoa flour only. i really like the combination of flours you used for this loaf.

January 30, 2013 | Unregistered CommenterJulia

Such a delicious flavor to be had in this loaf! I was just looking at Deb's grapefruit loaf the other day when I had a grapefruit begging to be used. I

January 30, 2013 | Unregistered CommenterMichelle

This sounds so delightful and the perfect thing to brighten up winter!

January 30, 2013 | Unregistered CommenterJordan

Love the pom w the lemon!

January 30, 2013 | Unregistered CommenterColette

I love smitten kitchen, but I never would have done a grapefruit loaf just because I am extremely sensitive to bitter tastes. However, this is right up my alley!

P.S. - I love the picture of the lemon zest on the microplane. It looks like a bridge with a bunch of lemon zest crossing!

January 30, 2013 | Unregistered CommenterDiane @ Vintage Zest

Looks delish. I love the photo of the grated zest. And the pomegranate seeds on top of the finished cake are inspirational. YUM.

January 30, 2013 | Unregistered CommenterDena

That looks delicious - and I love the sprinkle of pomegranate seeds!

January 30, 2013 | Unregistered CommenterKristina Gulino

This looks and sounds so good. I am currently overwhelmed and blessed with my Meyer lemon trees and am going to try to make this recipe with a substitute for the eggs. Will let you know how it goes. Thanks for the beautiful post!

January 30, 2013 | Unregistered CommenterJulie

Just popped into my oven using the first of my winter meyer lemon crop. This year there are at least 100 lemons on my tree which will give me lots of time to perfect this recipe! The smell of the lemons on this clear but cool day in Oakland makes me very happy. We might not be able to wait for breakfast-maybe this afternoon with a cup of tea.

January 30, 2013 | Unregistered CommenterKathryn

I'm going to search high and low for meyer lemons so I can try this! (even if I can't find them, I'm trying it anyway with regular lemons, it sounds amazing and just up my alley. I'm a lemon fiend.)

January 30, 2013 | Unregistered Commenterhannah

Ah! I love browsing your website at work, but your pictures make it so hard to focus on anything but food! Must stop by the grocery store after work...

January 30, 2013 | Unregistered Commenterterrabites

I've never had a Meyer lemon before stumbling across your site a couple months ago and the buying your cookbook, now I'm worried I might have trouble finding them soon!

January 30, 2013 | Unregistered CommenterTara

Sigh! This time of year, I start missing California citrus something fierce. I used to make a lemon pie with meyer lemons often when living down there ... we just don't see them as much up here. This looks beautiful! I love oat flour and haven't worked with rice flour much, so I'll have to give it a go (with a more common citrus, I'm afraid),

January 30, 2013 | Unregistered CommenterMegan Gordon

thanks so much for this post. love meyer lemons.

January 31, 2013 | Unregistered CommenterMartha Perry

This cake is so gorgeous! Lovely way to use meyer lemons :)

Meyer lemons are really special. Unfortunately, it's not easy to find them in my neck of the woods.

Really great perspective on photos!

January 31, 2013 | Unregistered CommenterJoan Nova

Beautiful and delicious! Love the consistency and flavors in there! 

January 31, 2013 | Unregistered Commenterwaka network

That photo with the pomegranate seeds is so gorgeous! A fresh lemon loaf sounds like such a lovely breakfast and a great way to perk up the day.

February 1, 2013 | Unregistered CommenterKocinera

I can't even tell you how much I want to make this! My mom always made a lemon loaf when I was a kid and it was my favourite treat. But for some reason I never get around to making lemon loaf in my home.

February 1, 2013 | Unregistered CommenterTina

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>