Savor the delightful zest of our Meyer Lemon Cake, infused with the vibrant tang of Meyer lemon and enriched with our own Round Pond Meyer Lemon Olive Oil.
Ingredients
Meyer Lemon Cake
- 3 tbsp butter (room temp)
- 3 cups all purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp Kosher salt
- 2 Meyer lemons (zest)
- 1¾ cups sugar
- ¼ cup Meyer lemon juice
- 1 cup milk
- 2 tsp vanilla extract
- 1.33 cups Round Pond Meyer Lemon Olive Oil
- 4 eggs
Meyer Lemon Glaze
- 0.66 cup sugar
- ½ cup Meyer lemon juice
- 2 tbsp Round Pond Meyer Lemon Olive Oil
Directions
Preheat oven to 350 degrees.
Prep bundt pan with a thin layer softened butter and light dusting of flour.
Combine flour, baking powder, baking soda, and salt in bowl. Set aside.
Combine lemon juice, milk, and vanilla in small bowl. Set aside.
Using a stand mixer, combine sugar and lemon zest. Massage to combine.
Add eggs to sugar mixture and whip on high (about 3 minutes) until thick and fluffy.
Stream olive oil into mixture and continue beating until emulsified.
Reduce speed to low. Alternate adding flour mixture and milk mixture, beginning and ending with flour.
Pour batter into prepared bundt pan and bake for 45 minutes until a cake tester comes out clean.
While the cake bakes, prepare glaze by whisking all ingredients together.
Remove cake from oven and allow to cool for 15 minutes before carefully unmolding from pan.
Use a toothpick to poke holes all over warm cake and liberally apply the glaze.
