Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1/2 cup whole milk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons Meyer lemon juice
- 1 tablespoon Meyer lemon zest
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Zester
- Citrus juicer
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the Meyer lemon juice and zest and mix until combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, make the lemon glaze. In a small bowl, whisk together the powdered sugar, Meyer lemon juice, and zest until smooth.
10. When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
11. Remove the cake from the pan and place it on a wire rack to cool completely.
12. Once the cake is cool, drizzle the lemon glaze over the top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 425
Fat: 20g
Carbohydrates: 58g
Protein: 5g
Sodium: 200mg
Sugar: 41g
Substitutions for ingredients:
- Regular lemon juice and zest can be used instead of Meyer lemon juice and zest.
- Whole milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon-poppy seed cake.
- Top the cake with fresh berries or whipped cream for a different twist.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a zester to get the most zest out of the lemons.
- Sift the powdered sugar for the glaze to avoid lumps.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or platter and garnish with fresh lemon slices or mint leaves.
Garnishes:
- Fresh lemon slices
- Mint leaves
Pairings:
- Hot tea or coffee
- Sparkling water with lemon
Suggested Side Dishes:
- Fresh fruit salad
- Mixed greens salad with a lemon vinaigrette
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not done after 40 minutes, continue baking and check every 5 minutes until a toothpick inserted into the center comes out clean.
Food Safety Advice:
- Make sure to wash your hands and all utensils before starting the recipe.
- Use pasteurized eggs to avoid the risk of salmonella.
Food History:
Meyer lemons are a hybrid citrus fruit that originated in China and were brought to the United States in the early 1900s. They are known for their sweeter flavor and lower acidity compared to regular lemons.
Flavor Profiles:
This cake has a bright and tangy flavor from the Meyer lemon juice and zest, balanced by the sweetness of the glaze.
Serving Suggestions:
Serve this cake as a dessert or a sweet treat with a cup of tea or coffee.
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