An overabundance of citrus fruit inspired this Meyer Lemon Cake. The fruit was purchased to infuse olive oil for baking, cooking and gift giving and we’ll see how that comes out.
One habit that I’m working to break is buying supplies for baking, crafts, tables, etc. and not following through with them. Short attention span maybe? Citrus fruit isn’t terribly expensive, still I didn’t want my Meyer lemons to sit too long before I used them. These babies were too precious to just slice into my pitcher of water. No doubt a cake made with regular lemons would be very good. However, the taste of Meyer Lemons is like a cross between regular lemons and mandarin oranges. Their goodness deserved to be a part of a sweet/tart cake.
This is a chiffon cakes which is lighter in texture with a deep rich flavor. They’re not difficult to make but there are a few extra steps to getting them right. Chiffon cakes use oil rather than butter which attributes to the lighter textures. The egg yolks and sugar are combined first and then oil is added. Next the dry ingredients are added in along with the grated lemon rind and juice.
I’ve found that adding whipped egg whites into cake batter also contributes to a lighter texture. The eggs whites in this recipe along with a pinch of salt are beaten until stiff peaks form and are then folded into the batter. You can tell when your beaten egg whites are the proper consistency if you turn the bowl upside down and the eggs whites don’t drop. Pretty drastic I know!
My Meyer Lemon cake was filled and frosted with an Italian Meringue Buttercream which is an entirely different post. It is much lighter than traditional buttercream and definitely requires some extra work that is well worth the effort. A quick garnish of twisted lemon slices on top was all it needed. If you’re looking for a lighter cake for summer, this may be the one.
- 2 cups cake flour, sifted
- 1 ½ tsp baking powder
- ½ tsp cream of tartar
- 9 eggs, separated
- 2 cups sugar
- ½ cup canola oil
- 1 lemon, grated and juiced
- 1 pinch salt
- Combine first 3 ingredients and sift 6 times; set aside.
- Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored.
- Reduce speed to medium and gradually add in vegetable oil.
- Add flour mixture and mix until well blended.
- Stir in lemon rind and juice.
- Beat room temperature egg whites and salt until stiff peaks form, then fold whites into batter. Pour batter into 3 8-inch round cake pans lined with parchment paper.
- Bake at 325° for 20-25 minutes or until cake springs back when lightly touched.
- Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans.
- Pull off parchment paper and cool layers completely on wire racks.
- Fill and frost as desired.
I hope my friends at the following link parties are fans of Lemon Cakes!
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