- 1
- 10 mins
- 10 mins
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons candied Meyer lemon peel
- 1/2 cup unsalted butter , melted
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup Meyer lemon juice , freshly squeezed
- 1 tablespoon pure vanilla extract
- powdered sugar, for topping
Preparation
Step 1
Spray a 9" springform pan with baking spray for baking and set aside. Preheat the oven to 350°F. In a small bowl, combine flour, baking powder and kosher salt. Use a whisk to evenly combine the ingredients and aerate the flour. Add the candied Meyer lemon peel and whisk again. Adding it to the flour mixture will cover the pieces with a bit of flour, allowing them to distribute evenly into the finished cake without all sinking to the bottom. Set aside. Melt unsalted butter in a small saucepan on the stove or in a measuring cup in the microwave until just liquified. Set aside to cool. In the bowl of a stand mixer, combine eggs, granulated sugar, Meyer lemon juice, and pure vanilla extract. Beat on medium speed until well combined, and light and fluffy. When butter is no longer hot to the touch, slowly pour into the stand mixer while the mixer runs on low speed. Continue mixing until butter is completely incorporated. Mix the dry ingredients to the wet by hand, stirring until just combined. Pour batter into the prepared springform pan. Bake for 40-45 minutes, until golden brown. Allow to cool for about half an hour in the pan, then remove to a wire rack to cool completely.