Meyer Lemon Cake
- Baking spray
- 1 3/4 cups (about 12 1/4 ounces) granulated sugar
- 2 tablespoons grated zest plus 1/4 cup juice from about 3 Meyer lemons
- 2 1/4 cups (about 9 ounces) cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, separated and at room temperature
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 3/4 cup (about 5 1/4 ounces) granulated sugar
- 3 tablespoons grated zest plus 1/2 cup juice from 4 to 5 Meyer lemons
- 2 teaspoons cornstarch
- 6 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 teaspoon salt
- 2 ounces (1/2 stick) unsalted butter, cut into small pieces
- 2 tablespoons confectioners’ sugar
- Cooking & Baking
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Baking spray (1)
- Cake flour (2 1/4 cups)
- Confectioners’ sugar (2 tablespoons)
- Cornstarch (2 teaspoons)
- Granulated sugar (2 1/2 cups)
- Salt (1 1/4 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (10 ounces)
- Milk (3/4 cup)
- Refrigerated
- Egg, large (10)
- Egg yolks, large (2)
- Other
- 2 tablespoons grated zest plus 1/4 cup juice from about 3 Meyer lemons
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 18, 2012 (2 months ago).
72 people saved this recipe.
