Meyer Lemon-Honey Yogurt Tea Cake

meyer-lemon-honey-tea-bread.jpg3/4 cup butter
2 cups granulated sugar
4 large eggs
3/4 cup Greek-style Honey-flavored yogurt
2 tablespoons grated Meyer lemon zest
1/3 cup freshly squeezed Meyer lemon juice
1/2 cup milk
3 cups all-purpose flour
2 teaspoons baking powder

Preheat oven to 325 degrees. Grease a 10-inch Bundt pan and set aside.

Cream butter and sugar until light and fluffy, 8 to 10 minutes. (This is where a stand mixer is handy.) Add eggs, one at a time, beating well after each addition. On low speed, add yogurt and Meyer lemon zest. Combine Meyer lemon juice and milk. Sift flour and baking powder together. Add dry ingredients to batter in mixing bowl, alternately with liquid mixture, beginning and ending with dry ingredients. Mix just until all ingredients are blended together. Pour batter into prepared Bundt pan. Bake for about 1 hour or until cake tests done. Cool in pan 10 to 15 minutes. Invert onto cooling rack. Cool completely.

When cake is cool, drizzle with Meyer lemon glaze, if desired.

Slice and serve. Makes 16 servings.

Meyer Lemon Glaze

1 cup sifted powdered sugar
1 to 2 tablespoons freshly squeezed Meyer lemon juice

In a small bowl, mix enough juice into the powdered to create a consistency that will drizzle and flow over the cake.

Tip from the cook: Oh, yes, if you don’t have access to Meyer lemons, use regular lemons with satisfactory results.


- Recipe courtesy of Sue Doeden's All about Food.