Meyer Lemon Cake
Meyer Lemon Cake

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, meyer lemon cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Meyer lemon cake drenched in a sweet cream cheese glaze. I thought spring had finally sprung until I was greeted with swirling snow this morning. I live in Ohio, so I am very well aware of snow and I'm.

Meyer Lemon Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Meyer Lemon Cake is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have meyer lemon cake using 13 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Meyer Lemon Cake:
  1. Get 1 tbsp Almond meal
  2. Prepare Cooking spray
  3. Get Parchment paper
  4. Take 50 grams Almond meal
  5. Get 210 grams Flour (1.5 cup)
  6. Get 5 grams Baking powder (1 teaspoon)
  7. Get 4 grams Sea salt (3/4 teaspoon)
  8. Prepare 200 grams Sugar
  9. Prepare 2 Eggs
  10. Take 100 grams Milk (1/2 cup)
  11. Make ready 1 tbsp Lemon extract
  12. Get 4 grams Meyer lemon zest (from 2 lemons)
  13. Get 70 grams Meyer lemon juice (from 2 lemons)

I am so glad that I am back in Penang, that means I can. Another Meyer lemon recipe: Meyer Lemon Pound Cake. Airy, Fluffy, Not-So-Sweet Meyer Lemon Chiffon Cake. Chiffon cake has been one of my favorite desserts to make at home.

Instructions to make Meyer Lemon Cake:
  1. Heat oven to 350°F or 175 C.
  2. Grease a loaf pan with cooking spray and line with parchment paper
  3. Dust with 1 tablespoon almond meal and tap the excess out
  4. Zest two Meyer lemons and set aside
  5. In a bowl sift the flour baking soda and salt
  6. Juice the lemons and set aside
  7. Melt the butter in the microwave (30 seconds to 1 minute)
  8. Add 1 cup of sugar
  9. Mix with an electric mixer on the low setting for 1 minute until just combined
  10. Add the eggs, one after the other, beating just long enough to incorporate.
  11. Add half of the flour mixture and mix until combined
  12. Add the milk and mix until combined
  13. Add the other half of the flour and mix until combined.
  14. Scrape down the sides of the bowl and add the lemon extract.
  15. Fold in the almond meal and the zest
  16. Fold with a spatula and transfer to the pan.
  17. Cook for 55 to 65 minutes or until a toothpick inserted in the center comes out dry and clean
  18. Let cake cool.
  19. Prepare the glaze: in a small saucepan over medium low heat, mix the lemon juice and 2 tablespoons of sugar for 2 minutes (do not boil)
  20. Poke a few holes in the cake with a toothpick and pour the glaze in the pan
  21. Wrap in plastic once cooled and let sit for 24 hours.

Cooking the lemons before adding them to the cake mellows their flavor. The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. Love this cake and have made it twice already - when Meyer lemons are in season. We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we've ever had. I used Meyer lemons, and the cake was rather sour.

So that’s going to wrap it up with this special food meyer lemon cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!