Shelly's Recipe

MEYER LEMON TEA CAKE

Category: Cakes

{use a 6 cup loaf pan}

3 large eggs, room temperature
2 large egg yolks, room temperature
3/4 cup + 3 tablespoons sugar
3 Meyer lemons zest, finely grated (micro-planed)
1 teaspoon vanilla
3/4 cup + 3 tablespoon unsalted butter
1 cup + 1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Glaze
1/4 cup strained apricot jam, warmed
1/2 cup powdered sugar
1 teaspoon Meyer lemon juice

Preheat oven to 400 degrees. Mix lemon zest and vanilla into sugar.
Beat eggs, egg yolks and lemon sugar together for about 10 minutes in a mixer with a whisk until thick and lemon colored.

Melt butter and keep warm.

Gently fold in the sifted flour and next the warm melted butter. Spoon into a prepared 6 cup loaf pan. Bake for 10 minutes.

Lower the heat to 350 and continue to bake until light brown and firm to the touch 40 – 45 minutes. Remove from the oven and let cool for 5 minutes, then remove from pan and turn right side up to cool on a rack completely.

Make a smooth glaze with the warmed apricot jam, the Meyer lemon juice and powdered sugar. Brush over top of the cake.