Description
A simple, bright cake infused with Meyer lemon and almond flavor, perfect for tea or casual gatherings.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 ½ cups granulated sugar
- 4 large whole eggs
- 2 large egg yolks
- 1 ½ tsp almond extract
- 2 tsp Meyer Lemon zest
- ½ tsp salt
- 3 cups all-purpose flour
- 1 ½ cups powdered sugar
- 2 tbsp water
- 1 ½ tbsp Meyer Lemon juice
Instructions
- Pre-heat oven to 350°F. Lightly grease a 6-cup mini loaf pan and set aside.
- In the bowl of a stand mixer, mix the butter on medium-high speed until creamy. Scrape down the sides of the bowl.
- Add the sugar and mix on medium-high until light and fluffy.
- In a separate bowl, whisk together the eggs, salt, lemon zest, and almond extract. Slowly add the egg mixture to the creamed butter, mixing until combined.
- Adjust mixer speed to low and slowly add the flour ½ cup at a time.
- Spread batter evenly between the mini loaf pans and smooth the tops.
- Bake for about 40 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and cool for 15 minutes. Then, dip the tops of the cakes into a glaze made with powdered sugar, water, and Meyer Lemon juice.
- Allow the icing to set before serving.
Notes
Store in an airtight container at room temperature for 2-3 days or in the fridge for 5-7 days. For longer storage, freeze slices well wrapped.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg