How to Make Perfect Meyer Lemon Cake

Meyer Lemon Cake.

You can have Meyer Lemon Cake using 13 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Meyer Lemon Cake

1. It’s 1 tbsp of Almond meal.
2. It’s of Cooking spray.
3. You need of Parchment paper.
4. Prepare 50 grams of Almond meal.
5. It’s 210 grams of Flour (1.5 cup).
6. Prepare 5 grams of Baking powder (1 teaspoon).
7. It’s 4 grams of Sea salt (3/4 teaspoon).
8. Prepare 200 grams of Sugar.
9. You need 2 of Eggs.
10. Prepare 100 grams of Milk (1/2 cup).
11. You need 1 tbsp of Lemon extract.
12. Prepare 4 grams of Meyer lemon zest (from 2 lemons).
13. You need 70 grams of Meyer lemon juice (from 2 lemons).

Meyer Lemon Cake instructions

1. Heat oven to 350°F or 175 C..
2. Grease a loaf pan with cooking spray and line with parchment paper.
3. Dust with 1 tablespoon almond meal and tap the excess out.
4. Zest two Meyer lemons and set aside.
5. In a bowl sift the flour baking soda and salt.
6. Juice the lemons and set aside.
7. Melt the butter in the microwave (30 seconds to 1 minute).
8. Add 1 cup of sugar.
9. Mix with an electric mixer on the low setting for 1 minute until just combined.
10. Add the eggs, one after the other, beating just long enough to incorporate..
11. Add half of the flour mixture and mix until combined.
12. Add the milk and mix until combined.
13. Add the other half of the flour and mix until combined..
14. Scrape down the sides of the bowl and add the lemon extract..
15. Fold in the almond meal and the zest.
16. Fold with a spatula and transfer to the pan..
17. Cook for 55 to 65 minutes or until a toothpick inserted in the center comes out dry and clean.
18. Let cake cool..
19. 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).
20. Poke a few holes in the cake with a toothpick and pour the glaze in the pan.
21. Wrap in plastic once cooled and let sit for 24 hours..