Craving a burst of citrus flavor? Look no further than our irresistible Meyer Lemon Cake recipe! Dive into the zesty goodness of fresh Meyer lemons in every bite. Perfect for brunch, dessert, or any sweet occasion. Follow our easy instructions for a moist and flavorful treat.
Discover the ultimate Meyer Lemon Cake recipe! Elevate your baking with this delightful citrus-infused treat. Perfect for brunches, tea parties, or any occasion. Follow our simple steps for a moist, tangy cake that’s sure to impress.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup Meyer lemon juice
- 1/2 cup icing sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease a Bundt pan or a muffin pan with cooking spray or butter to ensure easy release.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, cream the butter and sugar together until light and fluffy. This step is crucial for creating a tender crumb.
- Add the eggs to the butter mixture one at a time, mixing well after each addition to ensure they are fully incorporated.
- Stir in the milk and vanilla extract until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to a dense cake, so mix until you no longer see streaks of flour.
- Stir in the Meyer lemon juice, making sure it is evenly incorporated into the batter. The lemon juice adds a vibrant citrus flavor that pairs beautifully with the sweetness of the cake.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the Meyer Lemon Drizzle. In a small bowl, combine the icing sugar and Meyer lemon juice, stirring until smooth.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. This cooling time allows the cake to set slightly, making it easier to remove from the pan.
- Carefully remove the cake from the pan and place it on a wire rack set over a sheet of parchment paper. This setup will catch any excess drizzle, making cleanup easier.
- Drizzle the Meyer Lemon Frosting over the top of the cake, letting it soak in and evenly coat the cake. The drizzle adds an extra layer of sweetness and a beautiful glossy finish.
- Serve your Meyer Lemon Cake warm or at room temperature. For an added touch of elegance, top with fresh sliced Meyer lemon and a dusting of icing sugar.
Enjoy your delightful Meyer Lemon Cake, a perfect treat for any occasion!
Tips for the Best Results
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before you start baking. This helps in achieving a smooth batter and a better rise.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined. Overmixing can result in a dense cake.
- Cool Completely: Let the cake cool for at least 10 minutes in the pan before transferring it to a wire rack. This prevents the cake from breaking apart.
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