Wednesday, August 26, 2009

Lemony Goodness Part Deux

Meyer Lemon Cake. That was next on my list of lemony things to make. I had made it one other time months ago and got pretty good review so I thought I would revisit it. It's sweet, (but not too sweet) tart, creamy, and cakey. I love it when cake is cakey.

Meyer Lemon Cake
Makes 12 servings

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 cup canola oil
1/2 cup plus 2 tablespoons Meyer lemon juice
2 teaspoons grated Meyer lemon zest, divided
3 teaspoons pure vanilla extract, divided
1 cup sour cream
1/2 cup (1 stick) unsalted butter, softened at room temperature
6 ounces cream cheese, softened at room temperature
3 cups powdered sugar

1. Preheat oven to 325 degrees F. and grease a tube pan. Combine flour, baking powder, baking soda and salt in a small bowl.

2. In a large bowl, beat eggs together with sugar until combined. Beat in 1 cup of oil, 1/2 cup lemon juice and 1 teaspoon zest, and 2 teaspoons vanilla until well blended.

3. Gradually beat in flour mixture then beat in sour cream. Pour batter into tube pan and bake 1 hour or until a toothpick comes out clean. Let cake rest 15 minutes before inverting and frosting.

4. To make frosting, beat butter, cream cheese, remaining 2 tablespoons lemon juice, 1 teaspoon zest and 1 teaspoon vanilla. Gradually beat in powdered sugar until well blended. Frost cake when fully cooled and store in refrigerator.


  1. What's a tube pan? Is that really what it's called? Is it like a bundt without the ridges? I'm pan retarded (seriously... you should see me in the aisle when I want to buy one).

  2. I had to look it up too when I first made it. I'd never heard of a tube pan but alas, it is a bundt pan (can't say that without thinking of My Big Fat Greek Wedding:) And it can be with ridges or without. And I wish I could see you in the aisle when you're trying to by a pan. I can picture it actually:) xoxo