Why yes, I am sharing yet another recipe that involves citrus. I seriously just can’t seem to get enough. My mind has been going crazy with tons of recipes to share with you all. I also wanted to make sure and highlight all of my favorite citrus fruits. Today I’m featuring Meyer Lemons with this lovely Meyer Lemon Olive Oil loaf cake.
If you haven’t ever tried or heard of Meyer Lemons, they are basically a cross between a mandarin orange and a lemon. They are also slightly sweeter than regular lemons. Also, if you aren’t sure about the addition of olive oil in this recipe, trust me you’ll want to reconsider. The extra virgin olive oil lends such a wonderful, distinct taste in this cake which compliments and blends so nicely with the meyer lemons. Make sure you choose olive oil that has a light, fresh flavor and not one that has not gone rancid or your cake will taste rancid.
I love a great loaf cake for an afternoon snack and also for sharing with friends and neighbors. Loaf cakes don’t typically rise to big, which makes for a perfectly sized slice when served. Which is sure one slice of perfectly moist cake, with a light and tender crumb, topped with a perfect meyer lemon glaze for a great finishing touch. It’s so simple, yet oh so incredibly good. And by one slice, I mean you’ll actually want two 😉
- Pre-heat your oven to 350 and line the bottom of a loaf pan (8 1/2 x 4 1/2 x 2 3/4) with parchment paper. I like to butter the pan before adding the parchment, then also butter the parchment slightly. Make sure the eggs and butter sit out at room temp. I like to melt the butter, then let it cool. In a small bowl sift together the flour, baking powder and salt. Fill a medium saucepan with 2 inches of water and bring to a simmer. In the bowl of an electric stand mixer, combine the eggs, granulated sugar and the meyer lemon zest. Set the bowl over the simmering water and whisk until the mixture is warm to the touch 1-2 minutes.
- Transfer the bowl to an electric mixer fitted with the whisk attachment and beat on medium speed until the mixture thickens, is pale yellow and forms a ribbon like pattern when the whisk is removed. About 5 minutes.
- Meanwhile, in another bowl, whisk together the extra virgin olive oil, the milk, and lemon juice. When the egg mixture has thickened and is ready, slowly add the oil mixture and mix well. Reduce the speed to low and add the flour mixture and mix just to combine. Drizzle in the melted butter and mix until combined.
- Poor the batter into the prepared pan and bake for 40 minutes, or until the center of the cake bounces back and is lightly golden. Remove from the oven and let cool in pan for a few minutes. Then, unmold the cake and let it cool completely on a wire rack.
- To make the glaze, mix 1 cup confectioners sugar, the zest and juice of 1 meyer lemon (about 2T). Whisk until smooth and creamy. Pour on top of the cake and serve immediately.