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Ingredients
- FOR THE CAKE
- FOR THE GLAZE
- 1 2 3/4 1/4 Meyer lemon 2 3/4 cups confectioners' sugar, plus more if needed 1/4 cup fresh Meyer lemon juice
Details
Preparation
Step 1
STEP 1
Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
STEP 2
Sift the flour with the salt and baking powder two times and set aside.
STEP 3
With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
STEP 4
Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
STEP 5
Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
STEP 6
Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
STEP 7
Pour glaze on top of cakes and serve.
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