Meyer Lemon Cake With Lemon-Cream Cheese Frosting
"Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons."
photo by limeandspoontt
- Ready In:
- 1hr 40mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
cake
- 1 cup canola oil
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 large eggs
- 2 cups granulated sugar
- 1⁄2 cup fresh meyer lemon juice
- 1 teaspoon grated lemon zest
- 2 teaspoons vanilla
- 1 cup sour cream
-
frosting
- 1⁄2 cup unsalted butter, room temperature
- 6 ounces cream cheese, at room temperature
- 2 tablespoons fresh meyer lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla
- 3 cups powdered sugar
directions
- Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
- Preheat oven to 325°.
- Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
- On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
- Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
- Pour batter into prepared pan.
- Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
- Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
- Invert cake onto wire rack.
- 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.
- Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
- Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
- Serve cold or at room temperature.
Questions & Replies
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I was wondering what pan do you use for the cake and can you use regular lemons instead of Meyer lemons? -
Where can I get Meyer Lemons??
Reviews
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The cake is delicious and I made a glaze instead of the cream cheese frosting. I baked for 55 minutes at 325 - the cake was soft and tender inside, however the outside formed a harder crust. I don't know why that happened, I use an oven thermometer and rotated the pan half way through. -
Love the design!!
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This frosting was AMAZING!!!!!!!! We loved it, easy to make, and it tasted great! I would definetly make this again! -
A delightful, moist cake that simply screams, "Springtime sunshine!" I used a carton of Greek-style lemon yogurt instead of sour cream, and did a thinner drizzled glaze as another reviewer suggested. Advice: use ONLY Meyer lemons. I think using regular ones would take that "certain something" away from this wonderful recipe... -
I have to give this 4/5 stars based on the frosting. Not what I expected at all. I like a frosting that is more of a drizzle when I make a cake in a bundt pan. I had to make a last minute change and put half the frosting in the freezer and cut the other half with milk so that it would have that dripping effect over the cake. <br/><br/>The cake is absolutely delicious and refreshing. This recipe would be wonderful for a tea party or bridal or baby shower. I will definitely make again!
see 6 more reviews
Tweaks
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A delightful, moist cake that simply screams, "Springtime sunshine!" I used a carton of Greek-style lemon yogurt instead of sour cream, and did a thinner drizzled glaze as another reviewer suggested. Advice: use ONLY Meyer lemons. I think using regular ones would take that "certain something" away from this wonderful recipe...
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This recipe looks fabulous and I can't wait to try it. The addition of sour cream should be wonderful. I wouldn't hesitate to substitute mascarpone cheese (room temp) in it's place, though. I have in other cakes, muffins and pound cakes instead of sour cream and it's delicious. Doesn't alter the recipe. I love Meyer lemons, and you're right, chef's do LOVE to cook with them. They hold SO much juice, and they're sweeter than regular lemons. My specialty grocery store here (The Fresh Market) only carries them at certain times of the year (as you indicated), and I always stock up on them when they come in. I have two container dwarf Meyer lemon trees growing this year. They're inside now, but full of fruit that should be ripe very soon (the blooms smell incredible!). But I'm still stocking up on them in the store while they're there. A little more expensive then regular lemons, but well worth it if you love to cook or bake. I juice them and freeze their juice in ice cube trays for later use in recipes. I cut them in half and cut the rounds in half moons and flash freeze them and store them in my freezer in airtight containers. They are great dropped into a Meyer Lemon martini! (or lemonade, if you prefer.) I make simple syrup with the juice for use in sweetening hot and cold teas and other beverages. The simple syrup would be great to soak this cake with before frosting. Would really give it that extra bump of flavor! Try making Chicken Picatta with Meyer lemons. Yum! All in all, to me, the gourmet of lemons.
RECIPE SUBMITTED BY
I have always loved to cook. This got me into trouble with my wieght, because I loved to eat what I cooked. I am now a weight watcher, I have to lighten most recipes. My favorite cookbooks are Taste of Home & Taste of Home Light. MY pet peeve is boxed dinners. I do love simple and quick though.
I have 3 grown sons, one is in last semester of college, one is married and a new baby is on the way, so I will be grandma in January.
My daughter-in-law hates to cook, they order prepared food off the internet, that makes me crazy. ha.
I love animals, but right now only have one dog. A bloodhound. She is so loveable, I would recommend this breed to anyone as long as you have patience, but they are one of the most loving breeds out there.My married son has 3 lab. retrievers,a baby will be easy after those 3 monsters, as I lovingly called them when they were pups. My oldest son has a Rottwieller. I have had 3 Rotts, they have all pasted, buy they are a really great breed. They are so smart and loveable, I guess that's why people who chose to make them bad, can do so, all they want to do is please their owners.
My real passion is shoes, shoes, shoes. I also love jewelry, but shoes, shoes, shoes,!!!!!
Update I am finally grandma to the prettiest baby girl ever. She was born on Jan. 15, her name is Mariah. She is perfect!
