Luscious Meyer Lemon Delight Cake with Creamy Lemon Frosting
This delightful cake showcases the unique, sweet-tart flavor of Meyer lemons, a favorite among chefs and home bakers alike. Meyer lemons are a vibrant cross between a lemon and a mandarin orange, resulting in a uniquely aromatic citrus fruit that adds a refreshing twist to any dessert. This cake features a soft, moist crumb that's infused with fresh Meyer lemon juice and zest, creating a bright and inviting flavor profile. Topped with a luscious lemon-cream cheese frosting, it’s perfect for any occasion—be it a family gathering, birthday celebration, or simply a treat for yourself. Enjoy this cake cold from the fridge or at room temperature for a lovely taste of sunshine in every bite.
12
Servings
318
Calories
17
Ingredients
Ingredients
Canola Oil
1 cup (none)
All-purpose Flour
2 1/2 cups (sifted)
Baking Powder
1 teaspoon (sifted)
Baking Soda
1/2 teaspoon (sifted)
Salt
1/2 teaspoon (sifted)
Large Eggs
3 (beaten)
Granulated Sugar
2 cups (none)
Fresh Meyer Lemon Juice
1/2 cup (freshly squeezed)
Grated Lemon Zest
1 teaspoon (freshly grated)
Vanilla Extract
2 teaspoons (none)
Sour Cream
1 cup (none)
Unsalted Butter
1/2 cup (room temperature)
Cream Cheese
6 ounces (room temperature)
Fresh Meyer Lemon Juice (for frosting)
2 tablespoons (freshly squeezed)
Grated Lemon Zest (for frosting)
1 teaspoon (freshly grated)
Vanilla Extract (for frosting)
1 teaspoon (none)
Powdered Sugar
3 cups (sifted)
Instructions
1
Start by greasing the bottom, sides, and center tube of a 9 or 10-inch fixed-bottom tube pan. Make sure it's at least 3 3/4 inches high. Line the bottom of the pan with waxed paper or parchment and grease the paper as well.
2
Preheat your oven to 325°F (165°C).
3
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
4
In a large mixing bowl, use an electric mixer on medium speed to beat the eggs and granulated sugar together until thickened and lightened in color, about 2 minutes.
5
Reduce the mixer speed to low, and gradually beat in the canola oil, Meyer lemon juice, lemon zest, and vanilla extract until everything is well combined.
6
Carefully fold in the flour mixture until just incorporated. Then mix in the sour cream, ensuring no white streaks remain.
7
Pour the batter into the prepared pan and smooth the top with a spatula.
8
Bake in the center of the preheated oven for approximately 65 minutes, or until the top feels firm and a toothpick inserted into the center comes out clean.
9
Once baked, let the cake rest in the pan for 15 minutes. After resting, run a knife around the edge of the cake and the tube in the center to loosen it, then invert the cake onto a wire rack to cool completely, with the bottom side facing up.
10
While the cake cools, prepare the frosting. In a mixing bowl, beat together the unsalted butter, cream cheese, fresh Meyer lemon juice, lemon zest, vanilla extract, and a pinch of salt on low speed until the mixture is smooth and well blended.
11
Gradually add the powdered sugar and continue to mix until the frosting is creamy and fluffy, about 2 minutes.
12
Once the cake is completely cool, frost the top generously with the lemon-cream cheese frosting.
13
This cake can be covered and stored in the refrigerator for up to 3 days. Enjoy it chilled or at room temperature for the best flavor.
Nutrition Information
16g
Fat
45g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Meyer lemon?
A Meyer lemon is a vibrant cross between a lemon and a mandarin orange, resulting in a uniquely aromatic citrus fruit with a sweet-tart flavor.
How many servings does the Luscious Meyer Lemon Delight Cake provide?
This recipe yields 12 servings.
What type of pan is recommended for this recipe?
A 9 or 10-inch fixed-bottom tube pan that is at least 3 3/4 inches high is recommended.
How should I prepare the baking pan?
Grease the bottom, sides, and center tube of the pan. Line the bottom with waxed paper or parchment, and grease the paper as well.
What is the required oven temperature for baking this cake?
The oven should be preheated to 325°F (165°C).
Which dry ingredients should be sifted together?
Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
How long should I beat the eggs and sugar?
Beat the eggs and granulated sugar on medium speed for about 2 minutes until the mixture is thickened and lightened in color.
When do I add the canola oil and lemon juice?
Reduce the mixer speed to low and gradually beat in the canola oil, Meyer lemon juice, lemon zest, and vanilla extract after beating the eggs and sugar.
How is the flour mixture incorporated into the batter?
Carefully fold in the flour mixture until it is just incorporated.
At what stage is the sour cream added?
The sour cream is mixed in after the flour mixture has been folded in, ensuring no white streaks remain.
How long does the cake need to bake?
The cake should bake for approximately 65 minutes.
How can I tell if the Meyer Lemon Delight Cake is finished baking?
The cake is done when the top feels firm and a toothpick inserted into the center comes out clean.
How long should the cake rest before being removed from the pan?
Let the cake rest in the pan for 15 minutes before loosening the edges and inverting it.
What is the best way to cool the cake?
Invert the cake onto a wire rack to cool completely with the bottom side facing up.
What are the ingredients for the creamy lemon frosting?
The frosting consists of unsalted butter, cream cheese, fresh Meyer lemon juice, lemon zest, vanilla extract, a pinch of salt, and powdered sugar.
How do I ensure the frosting is creamy and fluffy?
Beat the butter and cream cheese mixture with the lemon ingredients until smooth, then gradually add powdered sugar and mix for about 2 minutes.
Should the cake be warm or cool when frosting?
Wait until the cake is completely cool before frosting the top generously.
How should the leftover cake be stored?
The cake can be covered and stored in the refrigerator for up to 3 days.
Can this cake be served cold?
Yes, you can enjoy this cake cold from the fridge or at room temperature.
What are the calories per serving for this cake?
Each serving contains approximately 318 calories.
What is the fat content per serving?
There are 16 grams of fat per serving.
How many carbohydrates are in one slice?
There are 45 grams of carbohydrates per serving.
How much protein is in a serving of this cake?
Each serving provides 4 grams of protein.
How many ingredients are required for this recipe?
There are 17 total ingredients listed for the cake and frosting combined.
Does the recipe require fresh or bottled lemon juice?
The recipe specifies using freshly squeezed Meyer lemon juice for both the cake and the frosting.
What provides the moisture in the cake crumb?
The combination of canola oil and sour cream helps create a soft, moist crumb.
What flavor profile does this cake have?
The cake features a bright, sweet-tart, and aromatic citrus flavor profile.
Is the cream cheese used at room temperature?
Yes, both the cream cheese and the unsalted butter for the frosting should be at room temperature for proper blending.
What is the purpose of sifting the powdered sugar?
Sifting the powdered sugar helps ensure the frosting is smooth and free of lumps.
What tags are associated with this recipe?
Associated tags include meyer lemon, dessert, cake, cream cheese frosting, citrus dessert, baking, sweet, fluffy, and refreshing.