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Wednesday, January 15

Meyer lemon cake


Flour, cake
1 cup
Pecans, nearly ground
½ cup
Baking powder
1 teaspoon
Baking soda
1 teaspoon
Salt, fine sea
1/8 teaspoon
Butter, room temperature
¾ cup
Sugar, granulated
1 cup
Eggs, room temperature
2
Lemons, Meyer, zest
2
Vanilla extract
1 teaspoon
Sour cream
8 ounces
  1. Preheat to 350°F; butter and flour a springform pan.
  2. Combine the dry ingredients; set aside.
  3. Cream the butter and sugar until fluffy.
  4. Add the eggs, one at a time.
  5. Add the zest and vanilla.
  6. Gradually stir in the dry ingredients.
  7. Fold in the sour cream.
  8. Pour into the pan, and bake for 35 to 45 minutes.

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