When I saw a bag of Meyer lemons in the grocery store this week, I was so excited, I did the Dougie right there in the produce aisle. Usually, I am sporting cake frosting or flour in my hair when I am at the market so obviously, I give zero you know whats what people think of me in public.
One of the prettiest citruses out there, I love bright, sweet flavor of Meyer lemons. This cake was originally designated to be made with clementines. Upon spying the Meyer lemons, the plan was immediately switched up. The Clementines were unceremoniously dumped for these yellow fragrant beauties.
Sorry Clementines. I will make it up to you later. Promise.
I also have an unusually large bag of vanilla bean powder in my baking cabinet I bought in Mexico. I thought this cake would be a good excuse to use it.
I used the Meyer lemons in this recipe in every way possible, they were juiced and zested. Segments were filleted, chopped and mixed into the cake batter. Instead of creating a simple sugar glaze, I went a bit fancy complicated and used the freshly squeezed Meyer lemon juice, the zest from the lemons as well as some vanilla bean powder.
I realize not everyone has a wacky citrus shaped pan (an impulse buy for $1 at Goodwill). Rest assured, a plain rectangular shaped loaf pan will do just fine. I finally had an excuse to use this thing that has been hanging around mocking me for buying it in the first place.
This cake is super delish. The pieces of lemon in the cake provide lovely bursts of sweet-sour flavor and the vanilla bean makes a tasty pairing.
Bake Time: 45 minutes
Yield: 12 slicesIngredients:
- 6 Meyer lemons
- 1/4 + 2/3 cups white granulated sugar, divided
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 3+1/2 teaspoons ground vanilla beans, divided
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3 eggs
- 1/3 cup sour cream
- 1/2 cup powdered sugar
- Preheat the oven to 350 degrees F.
- Grease and flour a large loaf pan.
- Zest the lemons. Fillet five of them and juice the 4th one.
- Cut the fillets in pieces and in a small bowl toss them with the 1/4 cup sugar. Set aside.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, 3 teaspoons of the ground vanilla beans and salt. Set aside.
- Beat the 3/4 cup sugar together with the butter until creamy.
- Beat in the eggs and sour cream.
- Add 1 tablespoon of the lemon juice
- Add the zest, reserving 1 teaspoon for the glaze.
- Add the dry ingredients and beat until just combined.
- Fold in the Meyer lemon pieces.
- Transfer the batter to the prepared pan. Place in the oven and bake for 40 minutes or until a knife inserted in the middle of the cake comes out clean.
- Remove from oven and let cool for 10-15 minutes. Remove from pan and transfer to a wire rack placed over a parchment lined baking sheet to cool completely.
- In a separate bowl, whisk together the remaining lemon juice and the powdered sugar.
- Add the 1/2 teaspoon of vanilla beans and remaining teaspoon of zest to the glaze. If the glaze is too thick, add water, one tablespoon at a time until it reaches a pourable consistency.
- Pour the glaze over the top of the completely cooled cake.
- When the glaze has hardened, slice and serve.
Like Lemon Cake? Try these other luscious lemon recipes:
|CLockwise from top left: Lemon Buttermilk Cupcakes with Earl Grey Tea Buttercream, Spinach Lemon Sunflower Gugselhupf, Buttermilk Butter Cake with Lavender Lemon Streusel, Whole Wheat Pistachio Lemon Bread with Lemon Glaze|