Meyer Lemon Delight Cake
A refreshing and delightful cake combining the unique flavor of Meyer lemons with a moist, fluffy texture.
Equipment
- 9-inch round cake pan
- mixing bowls
- electric mixer
- whisk
- Spatula
Ingredients
For the Cake
- 1.5 cups all-purpose flour for structure
- 1 teaspoon baking powder to help the cake rise
- 0.5 teaspoon baking soda for extra leavening
- 0.25 teaspoon salt to enhance flavors
- 0.5 cups unsalted butter softened for creaminess
- 1 cup granulated sugar for sweetness
- 2 large eggs for binding and moisture
- 1 teaspoon vanilla extract for a warm flavor
- 0.5 cups buttermilk to keep the cake moist
- 2 Meyer lemons zest for a burst of flavor
- 1 Meyer lemon juice for tanginess
For the Glaze
- 1 cup powdered sugar for sweetness and smoothness
- 2 tablespoons Meyer lemon juice for that zesty kick
- 1 tablespoon Meyer lemon zest to enhance the flavor
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake and serve.
Notes
Use fresh Meyer lemons for the best flavor. Ensure all ingredients are at room temperature before mixing.