Meyer Lemon Cake With Lemon-Cream Cheese Frosting

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 35 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 12

cake

• 1 cup canola oil
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups granulated sugar
• 1/2 cup fresh meyer lemon juice
• 1 teaspoon grated lemon zest
• 2 teaspoons vanilla
• 1 cup sour cream

frosting

• 1/2 cup unsalted butter, room temperature
• 6 ounces cream cheese, at room temperature
• 2 tablespoons fresh meyer lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla
• 3 cups powdered sugar

Directions:

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

Reviews

[La Dilettante]

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...

[Chef #1002329]

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!

[Chef #1404181]

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!