Meyer Lemon Cake With Lemon-Cream Cheese Frosting

Name: Meyer Lemon Cake With Lemon-Cream Cheese Frosting
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 12 serving(s)
Ingredients: 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; 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

(11)

Recipe by Baby Chevelle

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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READY IN: 1hr 40mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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