Meyer Lemon Cake With Lemon Cream Cheese Frosting Recipes

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LEMON LAYER CAKE WITH CREAM CHEESE FROSTING

I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.

Provided by Cupcake Princess

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14



Lemon Layer Cake with Cream Cheese Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
  • Stir flour, baking powder, and salt together in a medium mixing bowl.
  • Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
  • Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
  • Divide batter evenly between the baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
  • Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
  • Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups milk
10 tablespoons unsalted butter, cut into 10 pieces
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups lemon curd

MEYER LEMON CAKE

Provided by Food Network

Number Of Ingredients 21



Meyer Lemon Cake image

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.

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

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING

Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.

Provided by Baby Chevelle

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17



Meyer Lemon Cake With Lemon-Cream Cheese Frosting image

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.

Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6

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

EASY LEMON LAYER CAKE

Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing

Provided by Liberty Mendez

Categories     Dessert

Time 1h25m

Number Of Ingredients 14



Easy lemon layer cake image

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
  • Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
  • Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
  • For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
  • Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
75g natural yogurt
1 tsp vanilla bean paste or extract
3 lemons, zested
150g granulated sugar
3 lemons, zest of 2 pared into strips, juiced (you'll need 60ml)
150g unsalted butter, softened
150g icing sugar, sieved
1 tsp vanilla bean paste or extract
300g full-fat soft cheese

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