Meyer Lemon Cake

20m
Prep Time
68m
Cook Time
1h 28m
Ready In

Recipe: #12414

April 13, 2014



"From Saveur magazine, the actual recipe is called The Best Damn Meyer Lemon Cake. They advise using a light colored metal pan, as opposed to a dark one or a glass one. Although the recipe calls for Meyer lemons, those are impossible to find here in Costa Rica where I live. This is still a pretty darned good cake, even with regular lemons! NOTE: the cake needs to sit for 24 hours before serving. This time is not included in prep time."

Original is 9 servings

Nutritional

  • Serving Size: 1 (113.7 g)
  • Calories 398.5
  • Total Fat - 18 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 88.1 mg
  • Sodium - 323.3 mg
  • Total Carbohydrate - 54.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 34.5 g
  • Protein - 6.2 g
  • Calcium - 92.1 mg
  • Iron - 1 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 350°. Grease a light-colored metal loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs, then set aside.

Step 2

In a food processor, grind the almonds until very fine, about 1 minute, and set aside.

Step 3

In a bowl, sift together flour, baking powder, and salt and set aside.

Step 4

Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds.

Step 5

Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract.

Step 6

With the spatula, fold in the lemon zest and ground almonds. The mixture will be thin. Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

Step 7

Transfer the pan to a cooling rack.

Step 8

Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. Do not boil.

Step 9

Brush the glaze over the hot cake. The excess liquid may pool along the sides of the pan, but it will absorb completely as it sits.

Step 10

Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.

Tips


No special items needed.

0 Reviews

You'll Also Love