I love this lemon cake. My husband has decided it is favorite cake. I like it because it doesn’t call for 7-Up or lemon jello or lemon extract, just fresh Meyer lemon juice. Since we have an abundant harvest almost every year from our one small Meyer lemon tree, I really like using the juice in zest! I adapted the recipe for specific use of the Meyer lemons from Ina Garten’s recipe on her Barefoot Conntessa Food Channel program.
Mary Ann’s notes:
I juiced lemons and put juice in the freezer last year, as well as freezing some lemons whole, so we are still using last year’s fresh juice. If you do this, a good way to have small amounts of juice available for cooking is to freeze the juice in ice cube trays or mini muffin baking sheets. If you need zest, a whole frozen lemon zests even more easily than unfrozen ones. The “naked” lemons can then be thawed and used even though they are very mushy.
Before a predicted hard freeze in December, we harvested what we thought were all of this year’s lemons. Last week after some foliage had been cut and removed,we discovered one solitary lemon which my granddaughter Skye picked to add to our photos for this post. I will harvest on a much more as needed basis in the future.
Meyer Lemon Loaf Cake
2 sticks butter
1/2 cups sugar (2 cups for batter, 1/2 cup for simple syrup)
4 large eggs
1/3 cup grated Meyer lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed Meyer lemon juice, divided
3/4 cup buttermilk
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons Meyer lemon juice
Set out butter, eggs, and buttermilk to allow to come to room temperature. Preheat oven to 350 degrees . Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may line the bottom with parchment paper, but this is optional.
Cream room temperature butter and 2 cups sugar with electric mixer on medium until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves. When the cakes test done, remove from oven and allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cooled cakes and allow the glaze to drizzle down the sides.