Ingredients:

2 cups regular flour

2 tbsp. baking powder

1 teaspoon of salt

1/2 cup room temperature unsalted butter

1 granulated sugar cup

two huge eggs

a half-cup of milk

a tsp vanilla extract

1 tablespoon Meyer lemon juice

1/2 cup granulated sugar

Instruction

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cooking spray or grease a bundt cake pan or muffin tin.

Whisk together the flour, baking powder, and salt in a large mixing basin until well blended.

In a separate dish, mix together the butter and sugar until light and fluffy. Add the eggs one at a time, thoroughly mixing after each addition.

Mix in the milk and vanilla essence until smooth.

Add the dry ingredients to the liquid components gradually, mixing until just mixed.

Stir in the Meyer lemon juice, making sure it is evenly distributed throughout the batter.

Bake for 35-40 minutes (or until a toothpick put into the center of the cake comes out clean) in the prepared pan.

Prepare the Meyer lemon drizzle while the cake is baking by combining the confectioners’ sugar and Meyer lemon juice in a small bowl.

When the cake is done baking, remove it from the oven and cool for 10 minutes in the pan.

Remove the cake from the pan with caution and lay it on a wire rack set over a sheet of parchment paper.

Drizzle the Meyer lemon glaze over the top of the cake and allow it to sink in and evenly coat the cake.

Serve the Meyer Lemon Drizzle Cake warm or at room temperature, topped with fresh Meyer lemon slices and, if desired, a sprinkling of confectioners’ sugar.