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Meyer Lemon Cake Recipe
Ingredients (21)
- For the Cake:
- Baking spray
- 1 3/4 cups (about 12 1/4 ounces) granulated sugar
- 2 tablespoons grated zest plus 1/4 cup juice from about 3 Meyer lemons
- 2 1/4 cups (about 9 ounces) cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, separated and at room temperature
- 8 ounces (2 sticks) unsalted butter, at room temperature
- For the Meyer Lemon Curd:
- 3/4 cup (about 5 1/4 ounces) granulated sugar
- 3 tablespoons grated zest plus 1/2 cup juice from 4 to 5 Meyer lemons
- 2 teaspoons cornstarch
- 6 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 teaspoon salt
- 2 ounces (1/2 stick) unsalted butter, cut into small pieces
- 2 tablespoons confectioners’ sugar
Directions
Learn how to make this recipe at Serious Eats