Everyone has a go-to cake that they pull out for guests, baby showers, when you see that Meyer lemons are available… both of these occurred at the same time this week. I had 2 neighbors that I see when I am out walking and decided it was past time to have them to tea. We had tea at 5 but I am not a stickler for these sort of things. This is simple a wonderful cake. Moist and lemony. This is wonderful without Meyer lemons but if you get a chance try them. A cross between a lemon and a mandarin orange they are just wonderful. This was adapted from a recipe in the “New California Cook” which called for sour cream and lemon extract but I tweaked until I got it the way I wanted.
This can be made 3 days in advance and kept at room temperature, tightly covered. It also freezes well, tightly wrapped for up to 2 months.
1 3/4 all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon of lemon zest (I used the zest of 2 lemons)
2 tsps of fresh lemon juice
1 cup plain greek yogurt
3/4 cup powdered sugar
1/2 cup fresh lemon juice
2 tsp lemon zest
- Preheat the oven to 350F. Butter and flour a 9 inch Bundt pan.
- Sift flour, baking soda and baking powder together in a bowl and set aside.
- In a mixing bowl, using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, lemon zest and juice and mix for about 2 more minutes.
- Reduce the speed to low and add half the flour mixture and mix until well combined. Add half the yogurt, and then the rest of the flour and then ending with the yogurt.
- Pour the batter into the prepared pan. Bake for about 35 to 40 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a plate. Make the glaze while the cake is still warm.
- To make the glaze sift the powdered sugar into a bowl. Add the lemon juice and zest, whisking to break up any lumps.
- Using a long skewer poke holes in the cake, almost going through the bottom. Brush on the glaze with a brush giving it time to absorb.