This cake is all about adding brightness and color to the dull winter months while celebrating one of the season's favorite citrus fruits: Meyer lemons.
Servings:8 | Calories:771 | Total Fat:39g | Chol:446mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 39g
60 %
Sat Fat 22g
110 %
Total Carb 94g
31 %
Fiber 1g
4 %
Sugars 67g
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Cholesterol 446mg
149 %
Sodium 670mg
28 %
Protein 14g
27 %
Calories:
36% Others combined
26% Unsalted butter
21% Granulated sugar
14% Cake flour
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
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 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 : View recipe directions on seriouseats.com
