Meyer Lemon Cake
For the Cake:
4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
Zest of 3 Meyer Lemons
1 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed Meyer lemon juice
1/4 cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon pure vanilla extract
For the Meyer Lemon Syrup:
1/4 cup sugar
1/4 cup Meyer Lemon Juice
For the Meyer Lemon Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
To Prepare the cake:
Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the pan with parchment paper and allow the excess to hang over the sides.
Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.
In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In another bowl, combine lemon juice, the heavy cream, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.
To Prepare the Meyer Lemon Syrup:
In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a tray lined with foil (for easy clean up). With a toothpick, prick holes all over the cake. Spoon the Meyer lemon syrup over pricked cake. Let the cake cool completely.
To Prepare the Meyer Lemon glaze:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth. Drizzle over the tops of the cake and allow the glaze to drip off the sides.
no nutrition information available
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