Sunday, April 1, 2012
Meyer Lemon Loaf
When I was pregnant with my youngest daughter, I was sick for all 40 weeks. About the only thing that I consistently could keep down was citrus. Something about the sour flavor made my queasy stomach settle. I always had a stash of sour candies on hand and lemonade in the fridge. Often at restaurants, I would get ice water but have them fill the glass with lemons first. Something about sour was the ticket.
When I came home with two bags of Meyer Lemons, I think my husband was curious as to why I was suddenly needing lemons.
Nope, not pregnant, I just really love lemon cake.
Look at those delicious ingredients! Heavy cream, butter, and lemons
I have a really nice micro plane zester that I love. It makes zesting a lemon easy and fast.
When I bake, it isn’t a pretty or clean process. This is the damage to the kitchen.
This cake is a process. This is the warm loaf. We let it cool for a bit before drenching it in Mayer Lemon Syrup. This is the “secret sauce” that makes the loaf so moist.
A glaze that is “drool worthy” all on its own. This lemon loaf gives Starbucks Lemon Loaf a run for its money.
Meyer Lemon Loaf (from utryit blog)
For the Cake:4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
Zest of 3 Meyer Lemons
1 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed Meyer lemon juice
1/4 cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon pure vanilla extract
For the Meyer Lemon Syrup:
1/4 cup sugar
1/4 cup Meyer Lemon Juice *I just squeezed a few Meyer lemons*
For the Meyer Lemon Glaze:1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
To Prepare the cake:Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
1 .Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
2. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.
3. In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In another bowl, combine lemon juice, the heavy cream, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.
To Prepare the Meyer Lemon Syrup:In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a tray lined with foil (for easy clean up). With a toothpick, prick holes all over the cake. Spoon the Meyer lemon syrup over pricked cake. Let the cake cool completely.
To Prepare the Meyer Lemon glaze:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth. Drizzle over the tops of the cake and allow the glaze to drip off the sides.
Enjoy and Happy Easter baking!!