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Ingredients
1/2 cup ground meyer lemons, or about 2 medium lemons
1 cup sugar
4 oz butter, softened
2 eggs
1cup buttermilk
1 3/4 cup cake flour
½ teaspoon salt
1 teaspoon baking soda
Preparation
Cut the stem and blossom ends off the lemons, cut in half and remove seeds
In a food processor or blender, process the lemon and ½ cup of the sugar until lemon is roughly pureed
In a stand mixer or in a bowl with a hand held mixer, cream the butter, add the remaining half cup sugar and cream until light and fluffy.
Lightly beat the eggs and add to the butter, sugar mixture one at a time beating well after each addition. It may look curdled.
Alternately add the butter milk and the dry ingredients, beginning and ending with dry ingredients. Careful not to over mix. Then add the lemon sugar mixture, beat for a moment, then remove from the mixer and stir/fold in by hand with a rubber spatula.
Pour batter into buttered 9” Cake pan. Evenly wrap the pan on the counter to release any air bubbles in the batter.
Bake at 350º for 50 minutes or until a skewer comes out clean. Let cool.
Lemon glaze for cake:
1 ½ cup powdered sugar, sifted
2 Tablespoons Meyer lemon juice
1 teaspoon Meyer lemon zest
With a whisk add the lemon juice to the powdered sugar adding more of either one if it is too stiff or too runny. (The glaze will be poured over the cake slightly dripping over the edges.) Add zest.
Pour over cake carefully tilting from side to side so it glazes evenly.
