Meyer Lemon Tea Cake

It seems I couldn’t make it one more week without blowing my tire on the way to work. People think Portland is just full of hipsters, kale, and deep fear of half an inch of snow. WRONG! It’s also full of broken glass and other random trash in the road. It was just on my bike so it’s not that big of a deal, I just don’t care for the surprise of, now you get to walk three miles to work at six in the morning. Man, people must be really confused at this point as to what the hell kind of blog this is. We’re workin out the kinks . What was I even talking about…bike tires, right. Here’s a recipe for a meyer lemon tea cake Abby made.
Meyer Lemon Tea Cake: Yields: 1 Loaf

  • 108 g Butter
  • 162 g Sugar
  • 1 Egg
  • 6 g Vanilla
  • 215 g Sour Cream
  • 190 g AP Flour
  • 5 g Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 Meyer Lemons, Zested

IMG_4841

Whisk together eggs, sour cream, vanilla, and lemon zest. Bring to room temperature. Sift dry ingredients together in a separate bowl. In a stand mixer cream together the butter and sugar until light and fluffy scraping the bowl well. Slowly add wet ingredients until combined and mixture is cohesive. Add dry ingredients until 75% incorporated. Remove from stand mixer and finish mixing by hand. Grease and parchment a 9″x 5″ loaf pan. Scale loaf to 900 g and smooth top so it bakes level and even. Bake at 325º for 35-45 minutes (depending on size). Check and rotate at 20 minutes. Test with a skewer to check if done. This will have some leftover batter after the loaf is scaled but no worries! You can store it in an airtight container in the refrigerator for up to 3 days and either bake another loaf or make it into muffins!

For the glaze simply sift 400 g powdered sugar and whisk together with 70 g meyer lemon juice. More or less juice can be added depending on how thick you like the glaze. Make sure to let the loaf or muffins cool completely before glazing them so it doesn’t become a huge mess.

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