Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, meyer lemon cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Meyer Lemon Cake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Meyer Lemon Cake is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to 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:
- Prepare 1 tbsp Almond meal
- Get Cooking spray
- Get Parchment paper
- Make ready 50 grams Almond meal
- Get 210 grams Flour (1.5 cup)
- Make ready 5 grams Baking powder (1 teaspoon)
- Prepare 4 grams Sea salt (3/4 teaspoon)
- Take 200 grams Sugar
- Make ready 2 Eggs
- Prepare 100 grams Milk (1/2 cup)
- Take 1 tbsp Lemon extract
- Prepare 4 grams Meyer lemon zest (from 2 lemons)
- Make ready 70 grams Meyer lemon juice (from 2 lemons)
Leave cake bottom side up to cool. Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth. 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. Pudding cakes are a unique delight, as they combine an airy and moist cake with the creamiest pudding imaginable in the same dessert.
Instructions to make Meyer Lemon Cake:
- Heat oven to 350°F or 175 C.
- Grease a loaf pan with cooking spray and line with parchment paper
- Dust with 1 tablespoon almond meal and tap the excess out
- Zest two Meyer lemons and set aside
- In a bowl sift the flour baking soda and salt
- Juice the lemons and set aside
- Melt the butter in the microwave (30 seconds to 1 minute)
- Add 1 cup of sugar
- Mix with an electric mixer on the low setting for 1 minute until just combined
- Add the eggs, one after the other, beating just long enough to incorporate.
- Add half of the flour mixture and mix until combined
- Add the milk and mix until combined
- Add the other half of the flour and mix until combined.
- Scrape down the sides of the bowl and add the lemon extract.
- Fold in the almond meal and the zest
- Fold with a spatula and transfer to the pan.
- Cook for 55 to 65 minutes or until a toothpick inserted in the center comes out dry and clean
- Let cake cool.
- 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)
- Poke a few holes in the cake with a toothpick and pour the glaze in the pan
- Wrap in plastic once cooled and let sit for 24 hours.
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. Pudding cakes are a unique delight, as they combine an airy and moist cake with the creamiest pudding imaginable in the same dessert. This version from Simply Scratch is particularly special because Meyer lemons are the key flavor component. Ina's lemon cake is better the second day, so you can make it in advance. For cake bakers, here are the basics of mixing, prepping and baking.
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