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Ingredients
- CAKE:
- 2 Meyer lemons, thinly sliced
- 1/2 cup honey
- 1/4 cup water
- 1 cinnamon stick
- 1 3/4 cups sugar
- 1 cup butter
- 4 large eggs plus 2 yolks
- Zest and juice (1/2 cup) from 3 Meyer lemons
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- GLAZE:
- Lemon juice
- Confectioner's sugar
Preparation
Step 1
1. Preheat oven to 325 degrees. Grease and flour a 9 x 5 inch loaf pan.
2. Place sliced lemons in a pan; cover with honey, water and cinnamon stick. Bring to boil; cook 2 minutes. Set aside.
3. Using a stand mixer, cream sugar and butter on medium speed until light and fluffy, 3 minutes, stopping midway to scrape down sides.
4. On low speed, add the whole eggs, one at a time. Add yolks and integrate on slow speed. Add lemon zest and juice, then the vanilla.
5, Add the flour, baking powder and salt. The moment all of the flour is integrated, stop. Do not over-mix the batter.
6. Pour half the batter into loaf pan. Drain the sliced lemons. Gently place sliced lemons on top in a single layer; top with remaining batter.
7. Bake 55 to 70 minutes, until a toothpick inserted in the center pulls out cleanly. Cool in pan 15 minutes, then unmold.
8. Mix just enough lemon juice into the powdered sugar to make a glaze. Drizzle cake with glaze, slice and serve.