Meyer Lemon Sunshine Cake

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) freshly squeezed Meyer lemon juice 1/4 cup (60ml) freshly squeezed Meyer lemon juice
• Zest of 2 Meyer lemons Zest of 2 Meyer lemons
• For the lemon glaze: For the lemon glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons freshly squeezed Meyer lemon juice 2 tablespoons freshly squeezed Meyer lemon juice

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 32g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. 6.
   Stir in the freshly squeezed Meyer lemon juice and lemon zest until well combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and Meyer lemon juice until smooth.
10. 10.
    Once the cake has cooled for 10 minutes, remove it from the pan and transfer it to a wire rack.
11. 11.
    Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
12. 12.
    Garnish with additional lemon zest, if desired.
13. 13.
    Slice and serve.

Treat your ingredients with care...

• Meyer lemons — Choose ripe Meyer lemons with a vibrant yellow color and a fragrant aroma. Roll the lemons on a hard surface before juicing to maximize the juice yield.

Tips & Tricks

• For an extra burst of lemon flavor, add a teaspoon of lemon zest to the cake batter.
• To make the cake even more moist, brush the layers with a simple syrup made from equal parts sugar and Meyer lemon juice before assembling.
• If Meyer lemons are not available, regular lemons can be used as a substitute, although the flavor will be slightly different.
• Dust the finished cake with powdered sugar for an elegant touch.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful combination of flavors and textures.

Serving advice

Serve each slice of Meyer Lemon Sunshine Cake on a dessert plate, garnished with a sprig of fresh mint and a dusting of powdered sugar. Accompany it with a cup of hot tea or coffee to complement the citrusy flavors.

Presentation advice

To enhance the presentation of the Meyer Lemon Sunshine Cake, place a slice on a decorative dessert plate and drizzle a small amount of lemon glaze around the plate. Add a few fresh berries or a sprig of mint as a colorful garnish.