MEYER LEMON CAKE RECIPES RECIPES

Steps:

• 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.

Steps:

• Place 2 whole lemons in a pan and cover with water. Simmer over medium heat for 30 minutes, then remove from the heat, drain, and cool. Cut the lemons in half and discard the seeds and the center large piece of pith. Place in a food processor fitted with a metal blade. Chop finely. Set aside.
• Sift the flour and baking powder together into a bowl and set aside. Preheat the oven to 325 degrees F.
• Place the eggs, granulated sugar, brown sugar, vanilla and almond extracts and salt in a bowl and beat with a whisk until foamy, about 3 minutes. Whisk in the olive oil, then add the lemon pulp, chopped almonds and almond meal, and mix. Zest the remaining 2 lemons and add the zest to the bowl; mix. Carefully fold in the flour and baking powder just until combined (don’t overmix).
• Place the batter in a 10-inch straight-sided nonstick springform pan or a 10-inch pan which has been lined with parchment or greased with nonstick spray. Bake until done when tested with a toothpick, 45 to 50 minutes. Place on a rack to cool.
• Juice the zested lemons and place the juice in a saucepan. Add the confectioners' sugar and bring to a boil. Remove the cake from the cake pan to a plate. Baste with the lemon juice mixture. Just before serving, dust with confectioners' sugar.