Meyer Lemon Cake

This is a moist and tender cake with a delicate lemon flavor and will probably end up being your favorite lemon cake!

INSTRUCTIONS

Heat oven to 350 degrees F. Grease a loaf pan with 1 tablespoon of butter and dust it with graham cracker crumbs. Turn the pan upside-down and tap out excess crumbs. Set aside.

In a small bowl, sift together flour, baking powder and salt and set aside.

In a large bowl, with an electric stand mixer on low, mix ½ cup melted butter and 1 cup of the sugar, until combined, about 1 minute. Add the eggs, one at a time, beating just until incorporated, about 30 seconds each. Add the flour mixture and milk alternately in 3 additions, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a spatula, about 3 minutes. Mix in the lemon extract and juice from 1 lemon. With the spatula, fold in the lemon zest and almond meal. 

Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Once done place the pan onto a cooling rack. 

Prepare the glaze: Combine 1/3 cup sugar and lemon juice from 2 lemons in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. Brush all of the glaze over the hot cake. The excess juice will be absorbed completely as it sits. Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. 

Once cooled wrap in plastic wrap and let sit for a few hours or overnight. It is best served once all the glaze is completely absorbed into the cake. 

Slice and serve. 
 

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