Meyer Lemon Cake

• 1 tbsp Almond meal
• 50 grams Almond meal
• 210 grams Flour (1.5 cup)
• 5 grams Baking powder (1 teaspoon)
• 4 grams Sea salt (3/4 teaspoon)
• 200 grams Sugar
• 2 Eggs
• 100 grams Milk (1/2 cup)
• 1 tbsp Lemon extract
• 4 grams Meyer lemon zest (from 2 lemons)
• 70 grams Meyer lemon juice (from 2 lemons)

1. Heat oven to 350F or 175 C.
2. Grease a loaf pan with cooking spray and line with parchment paper
3. Dust with 1 tablespoon almond meal and tap the excess out
4. Zest two Meyer lemons and set aside
5. In a bowl sift the flour baking soda and salt
6. Juice the lemons and set aside
7. Melt the butter in the microwave (30 seconds to 1 minute)
8. Add 1 cup of sugar
9. Mix with an electric mixer on the low setting for 1 minute until just combined
10. Add the eggs, one after the other, beating just long enough to incorporate.
11. Add half of the flour mixture and mix until combined
12. Add the milk and mix until combined
13. Add the other half of the flour and mix until combined.
14. Scrape down the sides of the bowl and add the lemon extract.
15. Fold in the almond meal and the zest
16. Fold with a spatula and transfer to the pan.
17. Cook for 55 to 65 minutes or until a toothpick inserted in the center comes out dry and clean
18. Let cake cool.
19. Prepare the glaze: in a small saucepan over medium low heat, mix the lemon juice and 2 tablespoons of sugar for 2 minutes (do not boil)
20. Poke a few holes in the cake with a toothpick and pour the glaze in the pan
21. Wrap in plastic once cooled and let sit for 24 hours.

meal, meal, flour, baking powder, salt, sugar, eggs, milk, lemon, lemon zest, lemon juice

Taken from cookpad.com/us/recipes/352501-meyer-lemon-cake (may not work)