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Meyer Lemon Cake

Summary: I adapted this from Ina Garten’s Lemon Cake recipe. It’s fabulously moist and lemony!

Ingredients

  • 1 stick salted butter, somewhat softened but still cold
  • 1 c unrefined sugar
  • 2 eggs, room temp
  • generous 3 T Meyer (or regular) lemon zest
  • 3/4 c unbleached all-purpose flour
  • 3/4 c whole wheat pastry flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 c + 1 T fresh Meyer (or regular) lemon juice, divided
  • 1/4 + 1/8 c buttermilk
  • 2 T crème fraîche
  • 1 tsp St. Germain liqueur
  • 2/3 c powdered sugar, sifted
  • 1 T lemon curd, optional

Instructions

  • For the cake: Preheat the oven to 350, and grease and flour a loaf pan (roughly 9×5″).
  • In a standing mixture fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time and then the zest.
  • In a small mixing bowl, sift together the flours and then whisk in the baking powder, baking soda and salt. In another small bowl, combine 1/4 c lemon juice, the buttermilk, crème fraîche, and St. Germain.
  • Add the dry and wet mixtures alternately to the batter, beginning and ending with the flour (this is Ina’s direction). Pour the batter into the prepared pan and bake 45-60 minutes, until a cake tester comes out clean. My oven cooks hot, and my cake took nearly 55 minutes.
  • When done, let cool on a wire rack 10-15 minutes and then remove the cake from the pan to let cool further.
  • For the icing: In a small bowl, whisk together the remaining 3 T lemon juice and powdered sugar. When well incorporated, whisk in the lemon curd. Add more lemon juice if the icing seems too thick. You don’t want it overly runny!
  • Drizzle the whole amount over the cake, and serve.

Preparation time: 20 minute(s)

Cooking time: 45-60 minute(s)

Number of servings (yield): 8-10

Recipe adapted from Ina Garten by Em-i-lis

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