Meyer Lemon Olive OIl Cake Tarifi

Malzemeler

• 6 Meyer Lemons Plus 1 For Glaze, 3 1/2 Cups All-purpose flour, 2 Teaspoons Baking Powder, 1 Teaspoons Fine Salt, 5 Large Eggs, 3 Cups Granulated sugar, 1/2 Teaspoon of Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract), 1 1/2 Cups Mild Olive Oil. Topping: Powdered Sugar or, Lemon Glaze Made from Mixing 4 to 5 Teaspoons Lemon Juice with 1 Cup Powdered Sugar

Hazırlanışı

1. Preheat oven to 350 degrees F. and spray a 12-cup Bundt can liberally with baking spray. Zest 4 of the lemons, then squeeze all 6. You'll need 1 1/2 cups juice. In a bowl, mix together the flour, baking powder and salt. In another bowl, beat the eggs with an electric mixer until blended, about 2 minutes. Add the sugar and extract, and beat until pale in color and thick, about 4 minutes. Add the juice and zest, and beat just until blended. Alternate adding 1/3 the oil and flour into the egg mixture beating between each addition until mixed and you've used all the oil and flour. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 60 to 65 minutes. (If the top is browning too much as the cake bakes, cover lightly with foil.) Transfer cake to a wire rack and cool for 15 minutes, then use a knife to carefully run around the edges between the cake and the pan. Turn the pan until a wire rack and cool to room temperature. Either dust the cake with powdered sugar, or drizzle with the glaze.

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