Meyer Lemon Drizzle Cakes

Certainly! Here’s a recipe for Meyer Lemon Drizzle Cakes:

Ingredients:

For the cakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 Meyer lemons
• 1/2 cup milk

For the drizzle:

• Juice of 2 Meyer lemons
• 1/2 cup powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.
4. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and Meyer lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
8. While the cakes are baking, prepare the drizzle by whisking together the Meyer lemon juice and powdered sugar until smooth.
9. Once the cakes are baked, remove them from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack set over a baking sheet.
10. While the cakes are still warm, prick the tops with a fork or toothpick and spoon the lemon drizzle over them, allowing it to soak in.
11. Allow the cakes to cool completely before serving.
12. Optionally, you can garnish the cakes with additional Meyer lemon zest or powdered sugar before serving.

Enjoy your delicious Meyer Lemon Drizzle Cakes!