Meyer Lemon Cake
User Reviews
4.8
48 reviews
Excellent
Meyer Lemon Cake
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Moist buttery Meyer lemon pound cake with and a triple dose of Meyer lemons in every slice.
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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.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
78mg
(26%)
Sodium
143mg
(6%)
Potassium
106mg
(3%)
Sugar
33g
(66%)
Vitamin A
435IU
(9%)
Vitamin C
5.4mg
(6%)
Calcium
46mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 78mg | 26% |
| Sodium | 143mg | 6% |
| Potassium | 106mg | 2% |
| Sugar | 33g | 66% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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