Meyer Lemon Cake
Meyer Lemon Cake

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, meyer lemon cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. 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 popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Meyer Lemon Cake is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started 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 can achieve it.

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

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.

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