Meyer Lemon Cake Recipe: This Meyer lemon cake is sure to impress everyone. Everyone from young children to elderly people enjoys the sweet and sour flavor, as well as the moist crumb, and you will be delighted by how simple it is to prepare. You may either use the glaze and icing, or you can leave it unadorned; either way, it is excellent!
Table of Contents
Meyer Lemon Cake Recipe
Ingredients
- 4 eggs
- 2 ¼ c (450 g) sugar
- 2 ⅔ c (412 g) all purpose flour
- 3 ¾ tsp baking powder (or 1 ½ packets Italian Pane Degli Angeli vanilla baking powder)
- ½ c (150 g) butter, softened
- ½ c (150 g) plain Greek yogurt
- 1 ½ (450 g) large organic Meyer lemons
- (if using baking powder, add ¾ teaspoon vanilla extract)
Glaze (choose this glaze OR the icing below)
- 1 ½ oz of lemon juice
- 1 ½ oz water
- 4 ½ Tbsp (50 grams) sugar
Icing
- 1 ½ cup (180 g) confectioner’s/powdered sugar
- lemon juice
- Optional: grated lemon rind
Instructions
Warm the oven to 175 degrees Celsius (350 degrees Fahrenheit).
Butter and flour a bundt pan with a capacity of 12 cups (be sure not to miss any spots and be generous so that the cake can be turned out easily). This bundt pan is manufactured in the United States of America.
Directions
- After washing and weighing the appropriate quantity of lemons, proceed to cut them into chunks and ensure that the seeds are removed. THE RIND SHOULD NOT BE REMOVED.
- Using a mixer, beat the sugar and eggs together in a large bowl until the mixture is fluffy and creamy.
- Begin by sifting the flour with the baking powder or Paneangeli, and then gradually incorporate it into the mixture that is already present in the basin, along with the butter that has been softened.
- Mix the ingredients together until they are completely combined, and then stir in the yogurt.
- The lemon chunks should be processed in a food processor until they are finely diced. Even though it will still have some rind pieces, that is perfectly OK.
- The batter should be well mixed once the lemon has been processed.
- After the bundt pan has been prepped, pour the mixture into it and bake it for approximately one hour. If you use a cake tester or skewer to test the cake, it should come out dry (without any batter).
- The cake should be allowed to cool in the pan for around fifteen minutes before being gently shaken to remove it from the pan. Before attempting it once more, you should wait a little bit longer for it to cool down if it seems to be stuck. The cake should then be rapidly inverted onto the cooling rack, and the bundt pan should be removed. The cooling rack should be placed on top of the pan in an upside-down position. This should be the appearance of it.
- When coating the cake, make sure to do so while it is still warm. If desired, garnish with lemon segments that have been glazed.
Glaze
- In a small saucepan, combine all of the glaze ingredients, and bring them to a simmer. It is optional to adorn the top of the cake with a few lemon slices, but it is recommended.
- Wait approximately three minutes before brushing the mixture onto the cake.
Icing
- After stirring the sugar and lemon juice together until a smooth consistency is achieved, the mixture should be able to be poured off a spoon with ease. In order to attain this consistency, you might add more or less juice.
- Before serving, let the frosting to set once it has been poured or spooned onto the cake.
- It is optional to sprinkle some lemon rind on top of the icing after it has been drizzled down the cake, but before it has had a chance of setting.
- To achieve the finest possible results, wait until the icing has completely dried before cutting it.