Iced Meyer Lemon Cake

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Prep Time5

Cook Time1

1 30

Total Time2 35

Course: 500+ Best Dessert Recipes, Easy Cake Recipes For Beginners

Cuisine: American

Keyword: cake, lemon, meyer lemon

Servings:

Author: Sweet Basil

Preheat the oven to 350 and grease and flour a 9 x 5” loaf pan.
In a bowl, whisk together the flours, baking powder, baking soda and salt. Add in the sugar and lemon zest and whisk well to incorporate the zest into all of the dry ingredients.
1 Cup Cake Flour, 3/4 Cup Flour, 3/4 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 Cup Sugar, 1 Tablespoon Lemon Zest
In a small bowl, whisk together the eggs and sour cream.
3 Large Eggs, 7 Tablespoons Sour Cream
In a standing mixer, add the flour mixture and butter and beat until fluffy, about 2 minutes.
1/2 Cup Butter
While mixing, add half of the egg mixture along with the lemon juice, lemon extract, vanilla and milk.
1 Tablespoons Meyer Lemon Juice, 2 Tablespoons Lemon Extract, 1 Tablespoon Whole Milk, 1 teaspoon Vanilla
Increase the speed up to medium and beat until smooth. Scrape down the bowl.
Add the remaining egg mixture and beat until everything is combined and then spread into the prepared pan.
Bake for 55-60 minutes or until a toothpick comes out clean, meanwhile prepare the lemon glaze.

In a small pan or bowl, melt the butter. Immediately, combine the sugar, lemon juice and butter and then whisk in the vanilla until the sugar is dissolved.
3 Tablespoons Butter, 4-5 Tablespoons Lemon Juice, 3 Tablespoons Sugar, 1/2 teaspoon Vanilla
Remove the cake from the oven and use a toothpick or cake tester to poke holes over the cake and pour the syrup over.
Set aside on a cooling rack to cool for 30 minutes and then invert onto the rack for 1 hour to cool completely.

In a bowl, whisk together the icing ingredients.
1 Cups Powdered Sugar, 2 Tablespoons Lemon Juice, 1 Tablespoon Milk
Pour the icing down the very center the cake and gently spread the icing to cover the entire cake using a spatula.
Serve alone or with a sprinkling of fresh berries.

* You can use vegetable oil instead of butter for an even more moist pound cake but it won't taste buttery.

** For a thicker icing that is all white use only milk.

Cake can be kept for 3 days at room temperature. Cover well to store.