Meyer Lemon Loaf Cake

Meyer Lemon Loaf Cake is a dessert that serves 8. One serving contains 445 calories, 6g of protein, and 26g of fat. For 77 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have baking powder, granulated sugar, eggs, and a few other ingredients on hand, you can make it. This recipe from Brown Eyed Baker has 2996 fans. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. With a spoonacular score of 22%, this dish is not so super. Meyer Lemon Loaf, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan; set aside. 2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.4. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.5. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.6. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.

 

Step by step:

1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses.

4. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream.

5. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.

6. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.

7. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.

8. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake.

9. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.

Nutrition Information:

covered percent of daily need