Wednesday, December 5, 2012

Meyer Lemon Cake

As you can see in the photo my glaze had pox!  I forgot to sieve the icing sugar and I know better!

Last week Meyer lemons were on special so I bought a bag to see what they were like.  I cut one open and we tried eating it like an orange, not such a good choice. They aren't as sour as a lemon but they aren't sweet as an orange either. The lemon flavor is prominent so they are a promising ingredient. I googled 'Meyer lemon cake recipe' and this recipe is the top of that list.

Lemon Cake

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
zest of 3 Meyer lemons
2 tbsp Meyer lemon juice
1/4 cup + 2 tbsp cream
1 1/2 cup flour
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Cream butter, slowly add sugar while beating. Add eggs one at a time, then the vanilla and lemon zest.  Mix the salt, baking powder, baking soda and flour and separately the lemon juice and cream. Alternately add portions of the flour and cream beating each in until all is combined. Pour into an oiled and floured or, even better, parchment lined loaf pan. Bake at 350ºF for 40-45 minutes.  Cool ten minutes then poke holes in top of cake and pour lemon syrup over cake.

Lemon Syrup

1/4 cup sugar
1/4 cup Meyer lemon juice

Heat mixture till all sugar is dissolved.

Let cake cool completely.

Lemon Glaze

1 cup icing sugar
2 tbsp Meyer lemon juice

Pour the glaze over the cake and fold the parchment back up to hold the glaze to the cake. Slice and serve. It was really good.  I've found the lemon flavor can get cooked out of baked goods so this idea of adding a syrup after baking is brilliant!  I'll have to try the same technique for a maple cake. This cake is dense like a pound cake, or mine was. It was not soggy at all.  I made a small well in the batter which seems to have survived baking, not sure why.

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