Meyer Lemon Loaf Cake with Lemon Glaze

Ingredients

• 1 Meyer lemon (Boil for about 5 minutes; chop and remove seeds. Additional zest is used to finish the loaf.)
• 0.75 cup sugar
• 3 eggs
• 0.25 cup vegetable oil
• milk (Amount not stated.)
• 1.75 cup flour
• 10 g baking powder
• powdered sugar (For lemon glaze; amount not stated.)
• lemon juice (For lemon glaze; amount not stated.)
• lemon zest (For topping; amount not stated.)

Steps

1. 1

   Bring a Meyer lemon to a boil and boil it for about 5 minutes. The creator specifies Meyer lemon because its peel is sweet.

2. 2

   Chop the boiled lemon and remove the seeds.

3. 3

   Put the lemon pieces in a blender. Add the sugar and eggs, followed by the vegetable oil and milk. Blend until combined.

4. 4

   Add the flour and blend briefly to incorporate.

5. 5

   Add the baking powder and mix again.

6. 6

   Pour the batter into a loaf pan.

7. 7

   Bake at 320°F for about 1 hour.

8. 8

   Make a lemon glaze by mixing powdered sugar with lemon juice; amounts are not specified.

9. 9

   Pour the lemon glaze over the loaf and finish with lemon zest.

Notes

The transcript does not state the amount of milk or the glaze ingredients, nor the loaf-pan size. The oven temperature is rendered as 320°F; the source says 320 degrees without specifying a scale.

Nutrition per serving

• dessert
• baked
• lemon
• citrus
• loaf cake