This Meyer Lemon Layer Cake with Candied Lemon Peel is like springtime on a plate.
My Meyer Lemon Layer Cake with Candied Lemon Peel came out better than expected. I bought the lemons about three weeks ago and feared they had started to mold. Luckily, they hadn’t. Right after I bought them I ended up wearing the boot again, which meant I was sidelined, once again. ARRRGGHHH!!
Lemon Bundt Cakes have passed through my kitchen much more than lemon layer cakes. The recipe here was inspired by one found at Life Love and Sugar. Unlike previous lemon cakes I’ve baked, this one called for oil and sour cream. This combo undoubtedly contributed to this cake being very moist. Not moist like in not quite done, but moist, tender and with a fine crumb. The other thing I like is the subtle lemon flavor. In this instance, less is more
Another thing I’m attributing to the texture of this cake is that it somewhat uses the reverse creaming method. With this method, the fats are added to the dry ingredients which help lessen gluten formation. Adding a small amount of liquid or in this case, sour cream to the fats (oil) in the dry ingredients helps the mixture to blend thoroughly. The fat/flour mixing minimizes the size of air particles resulting in a fine crumb*.
I bypassed the lemon curd filling from the original recipe and did my own thing with the Lemon Buttercream Frosting. I used Stirrings Lemon Drop Cocktail Mix plus a ½ tsp of vanilla for the flavoring. My final bit of lagniappe (a little something extra) was to candy some lemon peel. I chopped the lemon peel and coated it with sugar, and brought out my mini kitchen torch. For the life of me, I rarely get it to work. After several attempts, I thought maybe it needed more fuel. My attempt to refill it was as clumsy as me trying to fire it up. It leaked and the only thing I could think of was it finally working and the whole thing exploding in my hand. I gave up.
Enter plan B. I popped the sugared lemon peel under the broiler for a few minutes and got the crunch I was after. I love this cake, a lot and look forward to using orange or grapefruit in place of the Meyer Lemons next time. One more thing, do you have any helpful hints for operating the mini torches? Inquiring minds would like to know.
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ¾ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs
- ⅔ cup oil
- ⅔ cup fresh Meyer lemon juice
- ¾ cup sour cream
- Lemon Buttercream
- 1 cup butter
- ½ cup shortening
- 4 cups powdered sugar, sifted
- 1 TBS Stirring Lemon Drop Cocktail Mix
- ½ tsp vanilla
- 2 ½ TBS whipping cream
- Candied Lemon Peel (optional)
- Chopped peel of 1 Meyer Lemon
- 2 ½ tsp granulated sugar
- Preheat oven to 350 ° and prepare two 8-inch pans for nonstick baking. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
- Add eggs, oil and lemon juice, then beat until smooth.
- Add sour cream a little at a time and beat until smooth.
- Bake in preheated oven for about 25 minutes or until cake tests done.
- Lemon Buttercream
- Beat butter and shortening together until smooth.
- Add 6 cups of powdered sugar, one at a time, beating to combine.
- Add lemon juice, lemon zest and vanilla and combine.
- Add the remaining powdered sugar and beat to combine.
- Add water to get the consistency you want, starting with ½ tsp, beat to combine.
- Candied Lemon Peel
- Place chopped lemon peel in an oven proof pan and sprinkle sugar evenly over the chopped lemon peel. Place under broiler and watch carefully until the sugar starts to melt.
- It will harden as it cools.
- Fill and frost the layers with the Lemon Buttercream and garnish with the cooled candied lemon peel.
*Reverse Creaming Method – The Cake Blog
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