Table of Contents
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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 confectioners’ sugar
Instruction:
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Preheat the oven to 350°F (175°C). Grease a bundt cake pan or muffin tin with cooking spray or butter.
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In a large bowl, whisk together the flour, baking powder, and salt until well combined.
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In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
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Stir in the milk and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Stir in the Meyer lemon juice, making sure to incorporate it evenly throughout the batter.
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Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean).
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While the cake is baking, prepare the Meyer lemon drizzle by mixing together the confectioners’ sugar and Meyer lemon juice in a small bowl.
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Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes.
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Carefully remove the cake from the pan and place it on a wire rack set over a sheet of parchment paper.
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Drizzle the Meyer lemon glaze over the top of the cake, allowing it to soak in and coat the cake evenly.
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Serve the Meyer Lemon Drizzle Cake warm or at room temperature, garnished with fresh slices of Meyer lemon and a dusting of confectioners’ sugar, if desired.