Friday, February 20, 2009

Meyer Lemon Cakes from My Kitchen

In my quest to use some of the Meyer lemons from our garden I made 4 lemon cakes this week.

After creaming the unsalted butter and sugar for 5 minutes I added 5 large eggs, one at a time and then a 1/3 cup of lemon zest.

Then I added in the dry ingredients a little a time, and the wet ingredients between, starting and ending with the dry ingredients.

Divided between to bread pans that have been greased and floured and fitted with parchment paper on the bottom.

After cooling 10 minutes in the pans, I inverted onto a rack with a foil lined baking sheet under it and spooned on a hot glaze to soak into the bottom of the cakes made with 1 part Meyer lemon juice and 1 part sugar.

When cakes are completely cooled, I turned them over and covered the top with a glaze made from Meyer lemon juice and confectioner's sugar. I lemon lovers delight!

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