Meyer Lemon Sumac Cake Recipe: Meyer lemons, with their floral notes, and ground sumac, with its sour pop, are used to flavour this cake, which is fluffy and tender. A lemon syrup is used to soak this cake, which is sweet and sour, in order to emphasise the sharp contrast in flavour that it possesses.
Meyer Lemon Sumac Cake Recipe
Ingredients
Meyer Lemon Sumac Cake
- Zest of 4 meyer lemons
- 400g or 2 cups sugar
- 1 tablespoon sumac
- 1 teaspoon vanilla extract
- 226g or 1 cup unsalted butter softened to room temperature
- 4 large eggs at room temperature
- 375g or 3 cups all-purpose flour if using cups to measure the flour, fluff the flour with a fork then sprinkle into the measuring cup and level with a butterknife
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 90g or ¼ cup plus 2 tablespoons meyer lemon juice freshly squeezed
- 140g or ½ cup plain yogurt greek or not
Meyer Lemon Syrup
- ½ cup sugar 100g
- ½ cup meyer lemon juice
Also See:
No-Cook Pomegranate-Stuffed Brownie Recipe
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly butter and flour a bundt pan with a capacity of 10 cups.
- Rub the sugar between your fingers after squeezing the lemon zest over it. This will cause the oils contained in the zest to be released.
- Using a stand mixer, incorporate the butter, vanilla, salt, and sumac, and continue to beat until the mixture is very light and pale.
- Take the eggs and add them one at a time, beating each one for a full thirty seconds before adding the next one.
- The yoghurt and lemon juice should be mixed together in a small bowl using a whisk.
- After adding the dry ingredients (flour and leavening), beat the mixture on a low speed in the bowl.
- Add the yoghurt and lemon juice once the dry ingredients have been combined to a half-way point.
- Scrape the bottom of the bowl to ensure that all of the bottom bits are incorporated into the batter, and then continue beating until the batter is completely combined.
- Place the batter in the bundt pan that has been prepared. Bake for forty-five to fifty minutes, or until a toothpick inserted into the centre comes out clean.
- While you are making the syrup, allow the cake to finish cooling in the pan for a short while.
- Use a long, thin cake tester to make a large number of holes in the cake and spread them out across the entire surface.
- Begin the process of making the syrup by combining the sugar and lemon juice in a small pot and cooking them together until the sugar melts and the mixture begins to boil.
- The cake should be poured over the syrup while it is still in the pan after the heat has been turned off once it has been completed.
- Set the cake aside for approximately ten minutes so that the syrup can set. After that, rotate the cake so that it is resting on a cooling rack, and pour the remaining syrup over the top.
- After the cake has cooled and the syrup has hardened, you can either dust it with powdered sugar or make a glaze by combining powdered sugar and citrus juice.
