Meyer Lemon Cake Food

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING

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.

MEYER-LEMON PUDDING CAKE

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
• In a small bowl mix together the sugar and flour and set aside.
• In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
• In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
• Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
• Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
• Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
• Whip cream and a teaspoon of the sugar together and set aside.
• To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.

MEYER LEMON-BLUEBERRY CAKE

Steps:

• Preheat oven to 350°F with rack in the middle position. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking soda, and salt in a bowl.
• eat butter and 2 cups sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition and occasionally stopping the mixer and scraping down the sides of the bowl. Reduce mixer speed to low and beat in flour mixture until incorporated. Beat in sour cream and lemon zest. Fold in blueberries. Transfer to prepared pan.
• Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack.
• Combine lemon juice, 2 tablespoons water, and remaining 1/4 cup sugar in a small saucepan. Bring to a simmer; cook until sugar is dissolved. Brush over hot cake. Serve warm or at room temperature with lemon curd, if desired.

MEYER LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
• Sift the flour with the salt and baking powder two times and set aside.
• With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
• Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
• Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
• Pour glaze on top of cakes and serve.

MEYER LEMON CAKE

Steps:

• For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
• For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
• For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
• Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.

MEYER LEMON CUSTARD CAKES

Steps:

• Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
• Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.
• Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
• Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.
• Sold at some supermarkets and at specialty foods stores.