Meyer Lemon Loaf Cake
This recipe turns out two delicious loaves made with sweet Meyer lemons, perfect for spring baking!
Foto: RecipeGirlBahan-bahan
- 2⅔ cups cake flour
- ¾ teaspoon baking powder
- 3 teaspoons Meyer lemon zest ((about 2 lemons))
- 2 cups granulated white sugar
- 6 large eggs
- ¾ cup sour cream
- 2 tablespoons rum
- 1½ tablespoons freshly squeezed Meyer lemon juice
- 1 pinch salt
- 9 tablespoons (1 stick + 1 tablespoon) salted butter, (melted and cooled slightly)
- 4 additional very thinly slices of Meyer lemon, (optional (for topping))
Langkah-langkah
Preheat the oven to 350°F. Butter and flour 2 loaf pans. (8-inch loaf pans would work best, but you can use 9-inch loaf pans if you don't mind the loaves a little flatter.)
Sift together the flour and baking powder; set aside.
Place sugar and lemon zest in a large mixing bowl, and rub together until the sugar is lemon-scented and a bit clumpy. Add the eggs and beat with a whisk until the mixture is a light lemon color and thickened a bit. Whisk in the sour cream, then salt, then rum and lemon juice.
Gently whisk in the flour in four parts, then whisk in the butter in three parts. You'll have a thick, pourable batter flecked with lemon zest.
Divide the batter between the prepared pans. Top each loaf with two lemon slices before baking, if desired. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
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