Meyer lemon Cake Recipe
Moist buttery Meyer lemon pound cake with and a triple dose of Meyer lemons in every slice.
Winter isn’t going away any time soon, as I can see from the growing drift of snow on my thirteenth-floor porch and the icicles hanging down from the fourteenth-floor. It’s the kind of gray, dreary day that makes me want to bake something sunny and bright to warm the house and make my day more interesting.
For those who are stuck in the middle of winter or the middle of life, this Meyer lemon cake will make you smile and improve your day. It’s moist, well-balanced, and absolutely wonderful. It tastes like rich butter and has a bright bouquet of citrus and the sweet tang of Meyer lemons.
The best part is that it’s pretty simple and uses a few tricks to make it almost impossible to mess up. To begin, I made a simple pound cake recipe, which is usually tasty and will stay together. To make sure it rises, I mix baking soda and baking powder. The baking powder and soda combine with the acidic yogurt and lemon juice to give the dough a lot of lifting power. I used less sugar in the batter so it wouldn’t get too sweet since I cover it with both a syrup and a glaze.
That’s right, I made it taste even better by adding three times as much lemon. First, the batter has Meyer lemon juice and zest in it. Then, I mix Meyer lemon juice and sugar to make a simple sauce. As soon as the cake comes out of the oven, it get pour over it. Not only does this give the cake a fresh lemon taste, but it also helps the cake stay moist for almost a week.
📖 RECIPE
Meyer Lemon Cake
Ingredients
For Cake
- 195 grams all-purpose flour about 1 ½ cups
- 2.5 grams baking powder about ½ teaspoon
- 1.25 grams baking soda about ¼ teaspoon
- 1.5 grams salt about ¼ teaspoon
- 113 grams cultured unsalted butter 8 tablespoons at room temperature
- 150 grams granulated sugar about ¾ cup
- 6 grams Meyer lemon zest about 3 lemons finely grated
- ½ cup plain yogurt
- 2 large eggs at room temperature
- 2 tablespoons Meyer lemon juice
- ½ teaspoon vanilla extract
for syrup
- 50 grams granulated sugar about ¼ cup
- ¼ cup Meyer lemon juice
for glaze
- ½ cup powdered sugar
- 2 - 3 teaspoons Meyer lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 8-inch by 4 ¼-inch loaf pan, or you can line it with parchment paper.
- Whisk together the flour, baking powder, baking soda and salt in a bowl to combine.
- In a separate bowl, whisk together the eggs, yogurt, lemon juice and vanilla extract.
- In a mixer fitted with the paddle attachment, cream the butter, sugar and lemon zest for 5 minutes on medium speed.
- Add the ⅓ of the flour mixture to the mixer and and mix until combined. Add ½ of the yogurt mixture and mix until combined. Add another ⅓ of the flour mixture and mix until combined. Add the rest of the yogurt mixture and mix until combined. Finish by adding the remaining flour and mix until combined.
- Add the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean (about 50-55 minutes).
- While the cake bakes, make the Meyer lemon simple syrup by mixing the sugar and lemon juice in a small nonreactive saucepan and heat while stirring until the sugar dissolves.
- When the cake is done, slowly pour or spoon the syrup over the cake while it is still hot. Make sure you let each addition of syrup soak in before adding more. Let the cake cool for 10 minutes and then turn it out onto a wire rack to cool completely.
- For the glaze, whisk the powdered sugar together with 2 teaspoons of lemon juice until there are no lumps. The glaze should be thin enough to pour, but thick enough that it's not runny. Adjust the viscosity with more powdered sugar or lemon juice. Drizzle this over the cooled cake, allowing it to run down the sides. Let the glaze set before slicing and serving.
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