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Meyer lemon cake

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πŸ‹πŸ° On the lookout for a scrumptious and refreshing dessert concept? Attempt our Meyer Lemon Drizzle Cake recipe! With a fluffy but moist sponge, and a tangy lemon drizzle frosting, it is the proper candy deal with for any event. Simply observe these simple steps and revel in! πŸ˜‹ #lemoncake #bakinggoals #foodieheaven πŸ΄πŸ‘¨πŸ»β€πŸ³πŸ‘©πŸΌβ€πŸ³

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*components:

Β°2 cups all-purpose flour

Β° 2 teaspoons of yeast

Β° 1/2 teaspoon of salt

Β°1/2 cup unsalted butter at room temperature

Β°1 cup granulated sugar

Β°2 massive eggs

Β°Half a cup of milk

Β°1 teaspoon of vanilla extract

Β°1/4 cup Meyer lemon juice

Β°12 cups powdered sugar

*Instructions:

Preheat the oven to 350Β°F (175Β°C). Grease a pan or muffin tin with cooking spray or butter.

In a big bowl, whisk collectively flour, baking powder and salt till effectively blended.

In one other bowl, beat the butter and sugar till the combination is mild and fluffy. Add the eggs, one after the other, mixing effectively after every addition.

Add milk and vanilla extract till effectively blended.

Steadily add the dry components to the moist components, mixing simply to include.

Stir within the Meyer lemon juice, ensuring to include it evenly into the combination.

Pour the combination into the ready pan and bake for 35-40 minutes (or till a toothpick inserted within the heart of the cake comes out clear).

Whereas the cake is baking, put together the Meyer Lemon Drizzle by combining the powdered sugar and Meyer lemon juice in a small bowl.

As soon as the cake is baked, take away it from the oven and let it cool within the pan for 10 minutes.

Fastidiously take away the cake from the tray and place it on a rack on parchment paper.

Unfold the Meyer Lemon Frosting on prime of the cake, let it soak and coat the cake evenly.

Serve Meyer Lemon Drizzle Cake heat or at room temperature, topped with freshly sliced ​​Meyer Lemon Drizzle and dusted with powdered sugar, if desired.

Take pleasure in !

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