2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup Meyer lemon juice
1/2 cup confectioners’ sugar
Preheat the oven to 350°F (175°C). Grease a bundt cake pan or muffin tin with cooking spray or butter.
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Stir in the milk and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the Meyer lemon juice, making sure to incorporate it evenly throughout the batter.
Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean).
While the cake is baking, prepare the Meyer lemon drizzle by mixing together the confectioners’ sugar and Meyer lemon juice in a small bowl.
Once the cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes.
Carefully remove the cake from the pan and place it on a wire rack set over a sheet of parchment paper.
Drizzle the Meyer lemon glaze over the top of the cake, allowing it to soak in and coat the cake evenly.
Serve the Meyer Lemon Drizzle Cake warm or at room temperature, garnished with fresh slices of Meyer lemon and a dusting of confectioners’ sugar, if desired.