Meyer Lemon Cake
Meyer Lemon Cake

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, meyer lemon cake. It is one of my favorites food recipes. This time, I am going to make it a 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 favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Meyer Lemon Cake is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook meyer lemon cake using 13 ingredients and 21 steps. Here is how you cook it.

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

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.

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 it up with this special food meyer lemon cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!