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Ingredients
- 1/2 c. (1 stick) butter, softened
- 1 c. sugar
- 2 lrg Large eggs
- 1/2 c. lowfat milk
- 1/4 c. Meyer Lemon Syrup, divided use
- 2 c. all-purpose flour
- 3 tsp baking pwdr
- 1/2 tsp salt
- 2 Tbsp. finely sliced Candied Meyer Lemon Peel
Directions
- Preheat oven to 350 degrees (325 degrees if a dark-colored pan is used). Grease and flour a 9 inch loaf pan.
- In a large mixing bowl with an electric mixer, cream butter and sugar till light and fluffy, three min. Add in Large eggs, one at a time, beating well after each addition. Add in lowfat milk and 2 Tbsp. of Meyer Lemon Syrup.
- In small bowl, sift together flour, baking pwdr and salt. On low speed, add in flour mix to butter mix in small amounts, beating well till well blended and very fluffy. Stir in sliced peel.
- With large spatula, scrape batter into prepared pan. Bake in center of preheated oven till top is golden and a tester inserted into center comes out clean, 45 to 50 min. Let cake cold in pan for 10 min before turning out to set upright on a wire rack. Brush hot cake with remaining syrup and let stand to cold completely before slicing. Store wrapped in plastic, at room temperature.
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