Meyer Lemon Cake
Meyer Lemon Cake

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, meyer lemon cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Meyer Lemon Cake is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Meyer Lemon Cake is something that I have loved my whole life.

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.

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

The ingredients needed to make Meyer Lemon Cake:
  1. Get 1 tbsp Almond meal
  2. Make ready Cooking spray
  3. Get Parchment paper
  4. Take 50 grams Almond meal
  5. Get 210 grams Flour (1.5 cup)
  6. Make ready 5 grams Baking powder (1 teaspoon)
  7. Prepare 4 grams Sea salt (3/4 teaspoon)
  8. Take 200 grams Sugar
  9. Prepare 2 Eggs
  10. Get 100 grams Milk (1/2 cup)
  11. Get 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'd come across a bunch of recipes lately using Meyer lemons. Citrusy, rich, buttery pound cake glazed with lemony sugar! I am so glad that I am back in Penang, that means I can. Another Meyer lemon recipe: Meyer Lemon Pound Cake.

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.

Airy, Fluffy, Not-So-Sweet Meyer Lemon Chiffon Cake. Chiffon cake has been one of my favorite desserts to make at home. 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. A crack or crevice along the top of a pound cake is a good thing—especially when it's filled with a sweet Meyer lemon glaze. I'd heard tale of this cake for many moons before I finally tried making it myself.

So that’s going to wrap this up for this special food meyer lemon cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!