Meyer Lemon Loaf Cake

Meyer Lemon Loaf Cake is a dessert that serves 8. One serving contains 445 calories, 6g of protein, and 26g of fat. For 77 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have baking powder, granulated sugar, eggs, and a few other ingredients on hand, you can make it. This recipe from Brown Eyed Baker has 2996 fans. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. With a spoonacular score of 22%, this dish is not so super. Meyer Lemon Loaf, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 teaspoon baking powder

1½ cups cake flour

4 eggs

1¼ cups granulated sugar

2 tablespoons Meyer lemon zest

¼ cup Meyer lemon juice

½ teaspoon salt

1 cup unsalted butter, melted

1½ teaspoons vanilla extract

Equipment:

loaf pan

oven

whisk

bowl

food processor

wire rack

skewers

frying pan

sauce pan

toothpicks

plastic wrap

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan; set aside. 2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.4. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.5. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.6. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.

 

Step by step:


1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses.

4. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream.

5. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.

6. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.

7. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.

8. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake.

9. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.


Nutrition Information:

Quickview
445k Calories
5g Protein
25g Total Fat
49g Carbs
1% Health Score
Limit These
Calories
445k
22%

Fat
25g
39%

  Saturated Fat
15g
96%

Carbohydrates
49g
17%

  Sugar
31g
35%

Cholesterol
142mg
48%

Sodium
181mg
8%

Alcohol
0.26g
1%

Get Enough Of These
Protein
5g
12%

Selenium
16µg
24%

Vitamin A
829IU
17%

Phosphorus
108mg
11%

Manganese
0.2mg
10%

Vitamin B2
0.13mg
8%

Vitamin E
1mg
7%

Vitamin C
4mg
6%

Vitamin D
0.87µg
6%

Folate
20µg
5%

Vitamin B5
0.49mg
5%

Calcium
47mg
5%

Vitamin B12
0.24µg
4%

Iron
0.68mg
4%

Potassium
123mg
4%

Zinc
0.52mg
3%

Copper
0.07mg
3%

Fiber
0.76g
3%

Vitamin B6
0.05mg
3%

Magnesium
9mg
3%

Vitamin B1
0.03mg
2%

Vitamin K
2µg
2%

Vitamin B3
0.28mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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