Meyer Lemon Cake with Lemon Sour Cream Icing

Meyer lemons are softer and sweeter than traditional lemons with a balance of flavor from a cross of pure lemon and mandarin orange. This cake with lemon sour cream icing is the perfect refreshing treat to bring out their flavor. This recipe will fill you with the warmth of sunshine, right at your table.

INSTRUCTIONS

For the cake: Preheat oven to 350 degrees F. Combine the flour, baking soda, baking powder and 3/4 teaspoons salt in bowl and set aside. Beat the egg whites with 1/8 teaspoon salt in a bowl or mixer until soft peaks form and set aside. Mix the butter and sugar in a large bowl until light and fluffy; add the egg yolks one at a time, beating well. Add the lemon zest. Combine the lemon juice and buttermilk in a small bowl. Add the flour mixture to the creamed butter in two batches, alternating with the lemon juice mixture. Fold in the egg whites. Spread the batter evenly between two greased loaf pans and bake at 350 degrees for about 50 minutes or until tops are golden and cake Season:Springs back when touched in center. Remove from oven and run a knife around the edges of the pans if cake is sticking. For the syrup: Combine all the syrup ingredients in a small saucepan, and cook over medium heat, stirring until sugar dissolves. Spoon over cakes while still warm. Allow cakes too cool completely before removing from pans. For the icing: Combine all ingredients in a bowl and mix until smooth. Add more powdered sugar or milk until icing is desired consistency. Pour icing over cakes when completely cooled and garnish with sliced lemon if desired.

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