°2 cups all-purpose flour
° 2 teaspoons of yeast
° 1/2 teaspoon salt
°1/2 cup unsalted butter at room temperature
°1 cup granulated sugar
°2 large eggs
°Half a cup of milk
°1 teaspoon of vanilla extract
°1/4 cup Meyer lemon juice
°12 cups of powdered sugar
Preheat oven 350°F (175°C). Grease a pan or muffin pan with cooking spray or butter.
In a large bowl, whisk together the flour, baking powder, and salt until well blended.
In another bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Add milk and vanilla extract until well blended.
Gradually add the dry ingred*ents to the wet ingred*ents, mixing just to incorporate.
Stir in the Meyer lemon juice, making sure to incorporate it evenly into the mixture.
Pour the mixture into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean).
While the cake is baking, make the Meyer Lemon Drizzle by combining the powdered sugar and Meyer lemon juice in a small bowl.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
Carefully remove the cake from the tray and place it on a rack on a parchment paper.
Spread the Meyer Lemon Glaze over the top of the cake, letting it soak and coating the cake evenly.
Serve the Meyer Lemon Drizzle Cake w*rm or at room temperature, topped with freshly sliced Meyer Lemon Drizzle and dusted with powdered sugar, if desired.
Credit: Grandma’s cooking