Meyer Lemon Cake With Lemon-Cream Cheese Frosting

Total Time
1hr 40mins
Prep
35 mins
Cook
1 hr 5 mins

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

Nutrition

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.