Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, meyer lemon cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. The Best Damn Meyer Lemon Cake Lemon extract, juice, and zest permeate a rich and moist loaf to create what really is is the best damn lemon cake we've ever had. Grease a bundt or pound cake pan with butter and dust flour, or use baking spray.
Meyer Lemon Cake is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Meyer Lemon Cake is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have meyer lemon cake using 13 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Meyer Lemon Cake:
- Make ready 1 tbsp Almond meal
- Get Cooking spray
- Take Parchment paper
- Prepare 50 grams Almond meal
- Prepare 210 grams Flour (1.5 cup)
- Get 5 grams Baking powder (1 teaspoon)
- Get 4 grams Sea salt (3/4 teaspoon)
- Make ready 200 grams Sugar
- Make ready 2 Eggs
- Prepare 100 grams Milk (1/2 cup)
- Make ready 1 tbsp Lemon extract
- Get 4 grams Meyer lemon zest (from 2 lemons)
- Make ready 70 grams Meyer lemon juice (from 2 lemons)
Leave cake bottom side up to cool. Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth. A crack or crevice along the top of a pound cake is a good thing—especially when it's filled with a sweet Meyer lemon glaze. Meyer lemons are dark yellow, smooth-skinned, and sweeter than regular lemons.
Instructions to make Meyer Lemon Cake:
- Heat oven to 350°F or 175 C.
- Grease a loaf pan with cooking spray and line with parchment paper
- Dust with 1 tablespoon almond meal and tap the excess out
- Zest two Meyer lemons and set aside
- In a bowl sift the flour baking soda and salt
- Juice the lemons and set aside
- Melt the butter in the microwave (30 seconds to 1 minute)
- Add 1 cup of sugar
- Mix with an electric mixer on the low setting for 1 minute until just combined
- Add the eggs, one after the other, beating just long enough to incorporate.
- Add half of the flour mixture and mix until combined
- Add the milk and mix until combined
- Add the other half of the flour and mix until combined.
- Scrape down the sides of the bowl and add the lemon extract.
- Fold in the almond meal and the zest
- Fold with a spatula and transfer to the pan.
- Cook for 55 to 65 minutes or until a toothpick inserted in the center comes out dry and clean
- Let cake cool.
- Prepare the glaze: in a small saucepan over medium low heat, mix the lemon juice and 2 tablespoons of sugar for 2 minutes (do not boil)
- Poke a few holes in the cake with a toothpick and pour the glaze in the pan
- Wrap in plastic once cooled and let sit for 24 hours.
A crack or crevice along the top of a pound cake is a good thing—especially when it's filled with a sweet Meyer lemon glaze. Meyer lemons are dark yellow, smooth-skinned, and sweeter than regular lemons. They have a pleasant fragrant floral aroma that will fill your kitchen as you make this divine cake. Meyer lemons are in season right now, so make sure you add them to your grocery list. You don't want to miss out on these lovely lemons.
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