Meyer Lemon Cake
Meyer Lemon Cake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, meyer lemon cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really 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 favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Meyer Lemon Cake is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook 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. Prepare Parchment paper
  4. Prepare 50 grams Almond meal
  5. Take 210 grams Flour (1.5 cup)
  6. Get 5 grams Baking powder (1 teaspoon)
  7. Take 4 grams Sea salt (3/4 teaspoon)
  8. Get 200 grams Sugar
  9. Prepare 2 Eggs
  10. Get 100 grams Milk (1/2 cup)
  11. Take 1 tbsp Lemon extract
  12. Make ready 4 grams Meyer lemon zest (from 2 lemons)
  13. Prepare 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.

Steps 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 this up with this special food meyer lemon cake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!