This meyer lemon cake should be delivered with a disclaimer. “Taste At Your Peril.”
If you are a lover of lemon cake, then I implore you to give this one a try. I must admit that baking isn’t really my forte. I’m a savory girl – steaks, slow cooked meats; soups, rib sticking fare, but lately I’ve felt the urge to create something sweet at least once a week. It’s a very odd feeling as I’m always excited about creating a meal, or a sexy cocktail, but I’ve never felt compelled to pull out the hand mixer my mother uses when she comes to visit and whip up something sweet. I guess the change is due to the constant scanning of food porn sites. There are so many great bakers out there doing fabulous things with flour, eggs, sugar and butter, so I guess I caught the bug. I stumbled upon a wonderfully appealing coconut and lemon cake a little while ago created by Laura of a girl & her home, a food and travel blog, and saved it on my Pinterest page for recreation.
You’ll see that my recipe is very different to Laura’s but her recipe was the inspiration. I have never met nor spoken with Laura, isn’t it odd how a stranger’s recipe can speak to you and compel you to recreate it? I hope I can affect people in that way.
This meyer lemon cake is easy and simple, aside from the ingredients all you’ll need is a 9 inch loaf pan and a mixer. As I mentioned, I used a hand mixer and I think a mechanical mixer is needed to arrive at the right consistency.
Thankfully decorating the cake is easy peasy, heavy handed folk need not worry as a delicate touch isn’t required. The glaze consists of two ingredients and lemon peel strips for garnish are simple to achieve. Check out the 2010 YouTube video from la cucina di terrESa for guidance on how to create them.
- 2 cups four
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 tbsp lemon zest
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup cream
- 1/2 cup lemon juice
- 2 cups of powdered sugar
- Juice 1 lemon
- Zest strips of 1/2 lemon
- Preheat oven at 350
- Grease loaf tin and set aside.
- Sift flour, baking powder, baking soda and then add salt and set aside.
- You will need to use your mixer to beat and mix all ingredients.
- In a large mixing bowl beat butter for 2 mins.
- Gradually add sugar and beat for a further 2 mins
- Add eggs one at a time, beating each time until thoroughly mixed with ingredients
- Add half of the flour mixture and half of cream and mix thoroughly.
- Repeat until all of the flour mixture and cream has been added.
- Add lemon juice slowly mixing thoroughly until all is incorporated.
- Add lemon zest and mix thoroughly.
- Pour mixture in loaf tin and bake in middle of oven for 50-60 mins.
- Once your cake has risen and is golden brown, test to ensure your cake is completely cooked by dipping a cake tester (a thin knife will do). Your cake is cooked once the cake tester is clean once removed.
- Once you can handle the cake remove from the tin and place on a wire rack to cool.
- Begin with icing once the cake has completely cooled.
- Place powdered sugar into a small mixing bowl.
- Add half of the lemon juice and mix with a fork.
- Once thoroughly combined add the other half of the lemon juice.
- With a spoon liberally drizzle icing over the cake, the glaze should drizzle down the side of the cake easily, but if your glaze appears a little too thick, add a little water to help the consistency.
- Once you have done with drizzling your icing, top with zest strips.