Meyer Lemon Cake Recipe: This cake is a celebration of the vivid fruits that winter has to offer, notably the sweet and juicy Meyer lemon, whose aroma is a welcome relief from the chilly and chilly weather. For the purpose of releasing the bittersweet oils of the lemon, the grated zest is either pounded or rubbed with the fingertips into the sugar. As a result, the cake is airy and flavorful all at the same time. Slatherings of curd, which are flavored in the same way, pour out from between the layers, and a simple sprinkling of powdered sugar covers the top of the cake. This cake is best enjoyed during the winter months, when the fruit is at its peak of freshness.
Meyer Lemon Cake Recipe
Ingredients
For the Cake:
- Baking spray
- 1 3/4 cups (about 12 1/4 ounces) granulated sugar
- 2 tablespoons grated zest plus 1/4 cup juice from about 3 Meyer lemons
- 2 1/4 cups (about 9 ounces) cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, separated and at room temperature
- 8 ounces (2 sticks) unsalted butter, at room temperature
For the Meyer Lemon Curd:
- 3/4 cup (about 5 1/4 ounces) granulated sugar
- 3 tablespoons grated zest plus 1/2 cup juice from 4 to 5 Meyer lemons
- 2 teaspoons cornstarch
- 6 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 teaspoon salt
- 2 ounces (1/2 stick) unsalted butter, cut into small pieces
- 2 tablespoons confectioners’ sugar
Directions
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In order to make the cake, spray two circular cake pans measuring 9 inches in diameter with baking spray. Rounds of parchment paper should be used to line the bottoms, and then baking spray should be used once more. Place the rack in the middle of the oven, and preheat the oven to 350 degrees Fahrenheit.
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Put one and a half cups of sugar and zest into a food processor and process until there are no threads of zest left and the sugar is wet and yellow. As an alternative, you can use your fingertips to rub the zest into the sugar.
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In a larger bowl, combine the flour, baking powder, baking soda, and salt by whisking them together. Set aside. The milk, lemon juice, and vanilla extract should be combined in a glass measuring cup and set aside.
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The egg whites should be whipped in a large bowl using the whisk attachment on medium speed for approximately two minutes, or until soft peaks form. In order to achieve stiff peaks, continue beating for an additional one to two minutes while gradually adding the last quarter cup of sugar. Transfer the whites to a separate bowl if you used the bowl that came with the stand mixer.
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Over the course of approximately two minutes, use the paddle attachment to beat the butter and lemon sugar until the mixture becomes fluffy and light. After each addition of egg yolk, make sure to give the mixture a thorough beating. Alternate between adding the flour mixture and the milk mixture in three separate additions. Mix in the egg whites, then divide the batter evenly between the pans that have been prepared.
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Bake for twenty to twenty-five minutes, or until a tester inserted in the center of the cakes comes out clean. Place the cakes on cooling racks and allow them to cool for ten minutes in the pans. Place the cakes immediately onto the racks, remove the parchment paper and throw it away, and then invert the cakes so that the tops are facing upward. To totally cool, approximately one hour.
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Put the zest and sugar into a food processor and process them until there are no threads of zest left and the sugar is wet and bright. This will be the Meyer Lemon Curd. As an alternative, you can use your fingertips to rub the zest into the sugar.
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Combining the lemon sugar, cornstarch, eggs, egg yolks, and salt in a medium-sized pot with a heavy bottom, whisk all of the ingredients together. With steady whisking, add the juice and continue cooking over medium-low heat for eight to ten minutes, or until the mixture has thickened and reached the consistency of pudding. Cooking and whisking the mixture for an additional two minutes after it has reached a boil is strongly recommended.
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Pour the curd into a basin of medium size. After adding the butter, mix it so that it is well combined. Keep the custard in the refrigerator until it is totally cold by placing a piece of plastic wrap immediately on top of the surface of the custard. Alternately, you can immerse the bowl in an ice bath and stir it continuously for around ten minutes, or until the custard has totally cooled down.
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To assemble, use a knife with a serrated edge to cut each cake in half, resulting in four layers that are of equal size. Apply one third of the cooled curd, which is approximately half a cup, to the surface of one layer that has been placed on a serving dish or cake stand. Use the remaining cake layers and curd to repeat the process.
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Confectioners’ sugar should be sifted over the cake. Deliver.
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