Make Lemon Cake With Meyer Lemons

Meyer Lemon Cake
This cake is made with whole, boiled Meyer lemons!. Ellen Zachos
Ratings
  • Total: 2 hrs
  • Prep: 60 mins
  • Cook: 60 mins
  • Yield: One 9" cake (8 servings)
Nutritional Guidelines (per serving)
520 Calories
27g Fat
64g Carbs
15g Protein
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Nutrition Facts
Servings: One 9" cake (8 servings)
Amount per serving
Calories 520
% Daily Value*
Total Fat 27g 34%
Saturated Fat 3g 16%
Cholesterol 130mg 43%
Sodium 293mg 13%
Total Carbohydrate 64g 23%
Dietary Fiber 8g 28%
Protein 15g
Calcium 206mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meyer lemons are uniquely suited to this recipe because of their thin skins and extra sweetness. You'll love using the whole lemons; as they give this cake an intense, complex flavor and there's no waste. It's moist and rich without being heavy, and the tart flavor of the lemons is balanced by just a little sweetness.

Ingredients

  • pound Meyer lemons
  • 2 cups almond flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 eggs (separated)
  • 1 1/4 cups sugar
  • 1/2 almond extract
  • 1 Tablespoon Meyer lemon juice
  • 1/2 cup powdered sugar
  • 10 thin slices of Meyer lemon

Steps to Make It

  1. Wash the skins of the lemons well, then transfer them to a pot and cover with water. Bring the water to a boil, reduce heat, and simmer for a half hour.

  2. Transfer the lemons to a bowl of ice water to cool them. When they are cool enough to handle, cut the lemons open and remove the seeds, saving everything else. The insides of the lemons retain heat, so cut each lemon in half and let the cut lemons sit in a bowl for 10 to 15 minutes. They should then be cool enough to remove the seeds by hand. Do this over the bowl so you don't lose any juice.

  3. Once the lemons have been de-seeded, put them into a food processor or blender and purée them until they are smooth, like pudding or lemon curd. Set the purée aside.

  4. Preheat your oven to 350F, and butter and flour a 9-inch springform pan.

  5. In a clean bowl, beat the egg whites to form stiff peaks, then set them aside. (Lazy cook alert: Most recipes tell you to beat the egg whites last, but I do it first because I only have one bowl for my stand mixer. If you beat the egg whites first, you can transfer them to a plate and reuse the mixing bowl for the next step without washing it. If you beat the egg yolks first, you have to wash the mixing bowl before using it for egg whites, because the fat in the yolks keeps the whites from getting stiff.)

  6. Combine the almond flour, all-purpose flour, baking powder, and salt in a bowl.

  7. In a separate bowl, combine the egg yolks and sugar and beat until the mixture is pale yellow. Stir in the lemon purée and almond extract. Add the dry ingredients and stir to combine.

  8. Finally, fold in the egg whites and spread the batter into the greased springform pan.

  9. Bake for 50 to 60 minutes, or until the sides of the cake pull away from the pan and a toothpick comes out clean from the center of the cake.

  10. As the cake cools, mix up a glaze by whisking together the Meyer lemon juice and the confectioner's sugar. Spread the glaze evenly on top of the cake while the cake is barely warm.

  11. Blanch the Meyer lemon slices for 2 to 3 minutes in boiling water then dunk them into ice water to stop the cooking. Cut each slice in half and arrange them on top of the glaze. This cake is moist, and just sweet enough to be a satisfying dessert while still showcasing the tartness of the lemons.