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Meyer lemon cake
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Experience the delightful Meyer lemons with a unique blend of mandarin and lemon flavors. Use both mandarin and unwaxed lemon juice and zest if Meyer lemons are not available.
Ingredients:
  • 250 g unsalted butter plus extra for greasing (9oz)
  • 250 g caster sugar (superfine sugar) (9oz)
  • 4 eggs
  • 250 g plain flour (all-purpose flour), sifted (9oz)
  • ½ teaspoon baking powder
  • 2 Meyer lemons zest and juice of
  • 150 g icing sugar (confectioner’s sugar) (5½oz)
Instructions:
  • Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Beat butter and sugar together in a stand mixer until pale and fluffy. Add eggs one at a time, then mix in flour, baking powder, lemon zest, and juice until just combined. Grease a 20cm (8in) springform cake tin, pour in the batter, and bake for 40 minutes. Let the cake cool on a wire rack. Make the icing by whisking icing sugar, lemon zest, and juice until smooth. Pour the icing over the cake and let it set for 1 hour. Enjoy with a cup of tea.

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