Meyer Lemon Cake

I have mentioned before that we have a Meyer Lemon tree in our backyard. This time of year it is bursting with fruit. I am always on the look-out for tasty lemon recipes and when I found this one in a magazine, I really hit the jackpot.

This cake may not look all that exciting, but it TASTES absolutely DIVINE. With a strong lemon flavor and pound-cake like texture, it is a real taste sensation!

I am the first to admit I am not the best glaze drizzler in the world. I really need a better technique. If anyone has any hints for good glazing, please share them with us in the comment section!

Meyer Lemon Cake

1-1/2 sticks unsalted butter, softened
1 cup sugar
2 large eggs
1 TB Meyer lemon zest
3 TB Meyer lemon juice
1 tsp vanilla or lemon extract (I use lemon)
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/3 cup sour cream (light sour cream is ok.)

Icing:
1 cup powdered sugar
1-1/2 to 2 TB Meyer lemon juice

Preheat oven to 350-F. Butter a deep 9-inch cake pan or coat with PAM baking spray.  Do NOT substitute an 8-inch pan! The batter will overflow. I know this from first-hand experience :-).

In a batter bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Mix in the lemon zest, lemon juice and extract. Be sure to add all the zest that gets stuck on the beaters!

In a smaller bowl, whisk together the dry ingredients. Stir it into the wet ingredients until well incorporated. Stir in the sour cream and blend well.

Transfer the batter to the pan and bake for 30-40 min. Remove from oven when toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then invert it onto a rack to cool completely.

To mix the icing, measure powdered sugar in a small bowl and add enough lemon juice to make it a thick drizzle consistency. Drizzle icing over cake and let dry before serving.

Happy Baking!