Meyer Lemon Cake
Print recipeIngredients
- 2 sticks unsalted butter (softened)
- 2 cups sugar
- 1 teaspoon salt
- 4 Large eggs
- 2 teaspoons baking powder
- 3 cups purpose flour
- 1 cup sour cream
- 2 teaspoons lemon extract
- 3 Meyer lemons zested and juices (for glaze)
- 3/4 cups sugar (for glaze)
Directions
| Step 1 | |
| Preheat oven to 350F Butter and flour a 10 cup Bundt pan | |
| Step 2 | |
| Cream butter and sugar together until light and fluffy Add eggs one at a time, making sure the first one is fully incorporated before added the second | |
| Step 3 | |
| In a bowl combine the dry ingredients, baking powder, flour, salt then add dry ingredients and sour cream alternately to the butter/sugar mixture. Mix on low speed until smooth then add the lemon rind and extract Pour batter into prepared pan and bake for 55-60 minutes, until a tester comes out clean | |
| Step 4 | |
| Remove cake and let cool in pan for ten minutes, then run a knife around the edges and turn it out onto a cooling rack While cake is cooling in pan, heat lemon juice and sugar until sugar is melted | |
| Step 5 | |
| Poke cake all over with a skewer or toothpick Place a plate under the cooling rack below cake Brush cake with glaze, using all of it, including what has collected on the plate under the cake Cool before slicing | |