Best Meyer Lemon Cake With Lavender Cream Recipes

Meyer Lemon Cake image

Provided by Food Network

Number Of Ingredients 21

2 ounces unsalted butter, softened
1 cup sugar
2 teaspoons finely chopped or grated Meyer Lemon zest
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1 tablespoon Meyer lemon juice
2 large eggs
2 buttered 9-inch cake pans
7 large egg yolks
3/4 cup sugar
1/2 cup Meyer Lemon juice
2 tablespoons unsalted butter
1 teaspoon finely chopped or grated Meyer lemon zest
3 1/2 cups confectioners' sugar, sifted
Pinch salt
5 tablespoons milk
2 teaspoons vanilla extract
6 ounces unsalted butter, softened

Steps:

For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.

Meyer Lemon Cake With Lemon-Cream Cheese Frosting image

Provided by Baby Chevelle

Categories Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup canola oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups granulated sugar
1/2 cup fresh meyer lemon juice
1 teaspoon grated lemon zest
2 teaspoons vanilla
1 cup sour cream
1/2 cup unsalted butter, room temperature
6 ounces cream cheese, at room temperature
2 tablespoons fresh meyer lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla
3 cups powdered sugar

Steps:

Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
Preheat oven to 325°.
Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
Pour batter into prepared pan.
Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
Invert cake onto wire rack.
Leave cake bottom side up to cool.
Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
Serve cold or at room temperature.