Meyer Lemon Cakes

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grease a Bundt pan or muffin pan with cooking spray or butter.
3. In a large bowl, whisk together flour, baking powder, and salt until well blended.
4. In another bowl, cream the butter and sugar until light and fluffy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in milk and vanilla extract until well blended.
7. Gradually add the dry ingredients to the wet ingredients, mixing just to combine.
8. Stir in the Meyer lemon juice, making sure to incorporate it evenly into the batter.
9. Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted in the center of the cake comes out clean).
10. While the cake is baking, prepare the Meyer Lemon Drizzle by combining the icing sugar and Meyer Lemon juice in a small bowl.
11. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
12. Carefully remove the cake from the pan and place it on a rack on a sheet of parchment paper.
13. Drizzle the Meyer Lemon Glaze over the top of the cake, let it soak and evenly coat the cake.
14. Serve Meyer Lemon Drizzle Cake warm or at room temperature, topped with fresh sliced ​​Meyer Lemon and dusted with icing sugar, if desired.

Enjoy !