Meyer Lemon Quick Bread
The bright flavor of Meyer lemons shines in this quick bread, which is a breeze to bake with our exclusive mix. Serve it slathered with butter or cream cheese for breakfast, or dust it with confectioners’ sugar or drizzle with a simple citrus glaze for dessert.
Ingredients
- 1 package Meyer Lemon Quick Bread Mix
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- 3/4 cup (6 fl. oz./180 ml) milk
- 2 eggs
Directions
Preheat an oven to 350°F (180°C). Grease and flour a 4-by-8-inch (10-by-20-cm) loaf pan.
In a large bowl, combine the quick bread mix, butter and milk and stir until smooth and blended. Add the eggs one at a time, stirring after each addition until the batter is smooth.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack. Serve warm or at room temperature. Serves 10 to 12.
Williams Sonoma Test Kitchen
