*ingredients:<\/p>\n
\u00b02 cups all-purpose flour
\n\u00b0 2 teaspoons of yeast
\n\u00b0 1\/2 teaspoon salt
\n\u00b01\/2 cup unsalted butter at room temperature
\n\u00b01 cup granulated sugar
\n\u00b02 large eggs
\n\u00b0Half a cup of milk
\n\u00b01 teaspoon of vanilla extract
\n\u00b01\/4 cup Meyer lemon juice
\n\u00b012 cups of powdered sugar<\/p>\n
*Directions:<\/p>\n
Preheat oven 350\u00b0F (175\u00b0C). Grease a pan or muffin pan with cooking spray or butter.
\nIn a large bowl, whisk together the flour, baking powder, and salt until well blended.
\nIn another bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition.
\nAdd milk and vanilla extract until well blended.
\nGradually add the dry ingredients to the wet ingredients, mixing just to incorporate.
\nStir in the Meyer lemon juice, making sure to incorporate it evenly into the mixture.
\nPour the mixture into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean).
\nWhile the cake is baking, make the Meyer Lemon Drizzle by combining the powdered sugar and Meyer lemon juice in a small bowl.
\nOnce the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
\nCarefully remove the cake from the tray and place it on a rack on a parchment paper.
\nSpread the Meyer Lemon Glaze over the top of the cake, letting it soak and coating the cake evenly.
\nServe the Meyer Lemon Drizzle Cake warm or at room temperature, topped with freshly sliced Meyer Lemon Drizzle and dusted with powdered sugar, if desired.<\/p>\n
Enjoy !<\/p>\n
Credit: Grandma\u2019s cooking<\/p>\n","protected":false},"excerpt":{"rendered":"
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