MEYER LEMON POUND CAKE
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 12
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
Provided by Food Network
Number Of Ingredients 21
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.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
MEYER LEMON-CRANBERRY BUNDT CAKE
This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.
Provided by Crafty Lady 13
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
- Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
MEYER LEMON RICOTTA POUND CAKE
No frosting or glaze is needed on this delightful Meyer lemon ricotta pound cake. Perfect with coffee or tea.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Line the bottom and sides of a 9x5 inch loaf pan with parchment paper and generously grease with non-stick cooking spray. Set aside.
- In a medium bowl, combine 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 3/4 cup butter, 1 1/2 cups ricotta cheese and 1 1/2 cups sugar on medium-high speed until incorporated, 2-3 minutes. The mixture will look like scrambled eggs at this point and that's OK!
- Switch to low speed and add the eggs one at a time until combined. Then add 1 teaspoon vanilla, 1 teaspoon lemon zest and 2 tablespoons lemon juice.
- Once your wet ingredients are incorporated, add your flour mixture a little a time until just combined. Do not over beat.
- Transfer your batter into your pan and bake for 50-60 minutes or until a toothpick inserted in the centre comes out with minimal crumbs (see note 2).
- Cool in the pan for 10-15 minutes then transfer to a wire rack to cool completely.
MEYER LEMON POUND CAKE WITH CREAM CHEESE GLAZE
Brighten your day with this recipe for Meyer Lemon Pound Cake with Cream Cheese Glaze! Tart Meyer lemon juice and zest compliment the rich cream cheese glaze in this delectable Meyer lemon pound cake, making it the perfect addition to any springtime dessert spread.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease and flour a Bundt pan.
- Cream together the butter, 1 pkg. cream cheese and granulated sugar with mixer for 1 minute or until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the milk, 1/3 cup Meyer lemon juice, zest, and vanilla.
- In a separate medium sized bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet in 3 stages, folding the batter together until just incorporated. Don't overmix.
- Pour the batter into the Bundt pan and bake for 50 to 60 minutes or until toothpick inserted near center comes out clean.
- Cool on a wire rack before removing from pan to glaze.
- To make the glaze, whisk together the powdered sugar, remaining cream cheese, and remaining Meyer lemon juice, adding the juice gradually until you get the consistency you desire.
- Drizzle on the glaze and serve!
Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 145 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
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.
Provided by Baby Chevelle
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6
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- To make the cake: Preheat oven to 325°F (160°C). Spray a 9×5-inch loaf pan with nonstick cooking spray with flour.
- In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
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