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    You are in: Home / Recipes / Meyer Lemon Cake With Lemon-Cream Cheese Frosting Recipe
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    Meyer Lemon Cake With Lemon-Cream Cheese Frosting

    Meyer Lemon Cake With Lemon-Cream Cheese Frosting. Photo by La Dilettante

    1/1 Photo of Meyer Lemon Cake With Lemon-Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    35 mins

    1 hr 5 mins

    Baby Chevelle's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    cake

    frosting

    Directions:

    1. 1
      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.
    2. 2
      Preheat oven to 325°.
    3. 3
      Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
    4. 4
      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.
    5. 5
      On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
    6. 6
      Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
    7. 7
      Pour batter into prepared pan.
    8. 8
      Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
    9. 9
      Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
    10. 10
      Invert cake onto wire rack.
    11. 11
      Leave cake bottom side up to cool.
    12. 12
      Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
    13. 13
      Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
    14. 14
      Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
    15. 15
      Serve cold or at room temperature.

    Ratings & Reviews:

    • on April 25, 2012

      45

      A delightful, moist cake that simply screams, "Springtime sunshine!" I used a carton of Greek-style lemon yogurt instead of sour cream, and did a thinner drizzled glaze as another reviewer suggested. Advice: use ONLY Meyer lemons. I think using regular ones would take that "certain something" away from this wonderful recipe...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2012

      45

      I have to give this 4/5 stars based on the frosting. Not what I expected at all. I like a frosting that is more of a drizzle when I make a cake in a bundt pan. I had to make a last minute change and put half the frosting in the freezer and cut the other half with milk so that it would have that dripping effect over the cake.

      The cake is absolutely delicious and refreshing. This recipe would be wonderful for a tea party or bridal or baby shower. I will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2012

      55

      This is a great recipe. We've been looking for a good lemon cake with great lemon flavor and consistency. This is it. Thanks for posting!! My husband raved...we'll be keeping this one!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Meyer Lemon Cake With Lemon-Cream Cheese Frosting

    Serving Size: 1 (177 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 678.5
     
    Calories from Fat 323
    47%
    Total Fat 35.9 g
    55%
    Saturated Fat 11.5 g
    57%
    Cholesterol 92.4 mg
    30%
    Sodium 260.9 mg
    10%
    Total Carbohydrate 85.5 g
    28%
    Dietary Fiber 0.7 g
    3%
    Sugars 64.3 g
    257%
    Protein 5.6 g
    11%

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