Meyer Lemon Cake

1. Preheat oven to 350°F (175°C)
2. Butter and flour a 12 cup bundt pan (don't miss any spots and be generous so that the cake releases easily). This bundt pan is made in USA.

Meyer Lemon Cake:

1. Wash and weigh the correct amount of lemons, then cut them into chunks and remove the seeds. DO NOT REMOVE THE RIND.
2. Beat the sugar and eggs in a large bowl in a mixer until light and creamy.
3. Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.
4. Continue to mix until completely blended, then stir in the yogurt.
5. Blend the lemon chunks in a food processor until finely chopped. It will still have small pieces of rind, and that's fine.
6. Add the processed lemon to the batter and mix well.
7. Pour the batter into the prepared bundt pan and bake for about one hour. Test with a cake tester or skewer; it should come out dry (no batter).
8. Allow to cool in pan for about 15 minutes, before gently shaking to loosen the cake from the pan. If it feels like it's stuck, let it cool a little bit longer before trying again. Then place a cooling rack (upside down) on top of the pan and quickly invert the cake onto the rack and remove the bundt pan. It should look like this. 
9. If glazing, do so while the cake is still warm. Add glazed lemon slices if desired.

Glaze:

1. Put the glaze ingredients in a small pot and bring to a simmer. (Add a few lemon slices if desired, to decorate the top of the cake).
2. Let simmer for about 3 minutes, then brush onto cake.

OR Icing:

1. Stir the lemon juice into the sugar until smooth consistency is reached, it should slowly pour off a spoon. Add more or less juice to achieve this consistency.
2. Pour or spoon icing on the cake and allow to set before serving.
3. Optional: sprinkle some lemon rind on top of the icing after it's dripped down the cake, but before it has set.
4. Allow the icing to dry completely before cutting (for best results).