Meyer Lemon & Almond Cake

Meyer Lemon Cake
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Meyer lemons are uniquely fragrant. Discovered as a natural variant of the lemon – thought to be a hybrid of the lemon and tangerine – they a bit sweeter than the usual Eureka, with a delightfully herbal note to the bouquet. Here they go into a richly textured cake that keeps well and will add a bright note to your weekday lunches along with Sunday brunch.
Meyer Lemon Cake
Print Recipe
Meyer lemons are uniquely fragrant. Discovered as a natural variant of the lemon – thought to be a hybrid of the lemon and tangerine – they a bit sweeter than the usual Eureka, with a delightfully herbal note to the bouquet. Here they go into a richly textured cake that keeps well and will add a bright note to your weekday lunches along with Sunday brunch.
Ingredients
Servings:
Instructions
  1. Put one pound of Meyer lemons into a pot and cover completely with water. Bring to a boil over a high temperature, and then turn the heat down to simmer for about 30 minutes. They should be softened.
  2. Drain the lemons and then douse them in cold water – ice water if possible. Let them cool for about 10 to 15 minutes.
  3. Drain again, and cut the lemons carefully into quarters, removing any seeds you come across. Try to keep the fruit intact to retain as much juice as you can.
  4. Process the lemons in a food processor until they produce a thick purée.
  5. Preheat oven to 350°. Prepare a 9-inch pan with a removable rim.
  6. Process the almonds in the food processor until they are the texture of coarse cornmeal.
  7. Add the ground almonds to a bowl. Add the flour, baking powder, and salt. Stir together to distribute evenly.
  8. Measure the sugar and egg yolks into a second bowl. Whisk together until the mixture is thick and pale yellow. Continue to stir as you add the lemon purée and the almond extract.
  9. Now, stir in the almond mixture.
  10. Add the candied ginger and stir to combine thoroughly.
  11. Beat the egg whites in a separate bowl until stiff peaks form.
  12. Gently fold the egg whites into the batter. Spread the batter immediately into the prepared cake pan.
  13. Bake for about 1 hour. The edges of the cake should begin to pull away from the pan.
  14. Place the pan on a rack and cool for about 15 minutes bef9ore opening the sides and removing the cake from the pan.
  15. To make glaze, measure the powdered sugar and the 1 tablespoon Meyer lemon juice into a small bowl. Stir together until the glaze is smooth and well combined. Pour and spread it evenly over the cake.
  16. Garnish with the Meyer lemon slices and serve.
Recipe Notes

Note – You will need a food processor for this recipe.

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