Meyer Lemon Cakes

°2 cups all-purpose flour
°2 teaspoons of yeast
°1/2 teaspoon of salt
°1/2 cup unsalted butter, at room temperature
°1 cup granulated sugar
°2 large eggs
°1/2 cup of milk
°1 teaspoon vanilla extract
°1/4 cup Meyer lemon juice
°1/2 cup icing sugar
 Preheat oven 350°F (175°C). Grease a Bundt pan or muffin pan with cooking spray or butter.
In a large bowl, whisk together flour, baking powder and salt until well blended.
In another bowl, cream butter and sugar until light and fluffy. Adding eggs, one at a time, mixing well after every addition.
Stir in milk and vanilla extract until well blended.
Gradually adding dry ingredients to wet ingredients, mixing to just combined.
Stir in the Meyer lemon juice, making sure to incorporate it evenly into the batter.
Pour the batter into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted in the center of the cake comes out clean).
While the cake is baking, prepare the Meyer Lemon Drizzle by combining the icing sugar and Meyer Lemon juice in a small bowl.
Once cake is baked, remove it from oven and let it cool in pan for 10 mn.
Carefully remove the cake from the pan and place it on a wire rack on a sheet of parchment paper.
Drizzle the Meyer Lemon Frosting over the top of the cake, letting it soak in and evenly coat the cake.
Serve Meyer Lemon Drizzle Cake warm or at room temperature, topped with fresh sliced Meyer Lemon and dusted with icing sugar, if desired.