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Meyer-Lemon Cake

From

Yield:

10

This recipe was published in Sunset Magazine, March 2007.

Directions

1 lb Meyer lemons

1 tbsp Meyer lemon juice
10 thin Meyer lemon slices for garnish
1 tsp butter (for greasing pan)
1/2 cup all-purpose flour
1-1/2 cups whole almonds
1 tsp baking powder
1/2 tsp salt
5 eggs, separated
1-1/4 cups sugar
1/2 tsp almond extract
1/4 cup candied or crystallized ginger, finely diced
1/2 cup powdered sugar

 

  1. Cook lemons in saucepan on stove for about 30 minutes, until softened. Drain and cool. Quarter lemons, remove seeds, and whirl in a food processor to a thick puree.
  2. Preheat oven to 350 degrees. Butter a 9-inch springform pan with removable side. Pulse almonds in food processor until finely ground. In mixing bowl, combine flour, almonds, baking powder, and salt.
  3. In another bowl, whisk together egg yolks, sugar, lemon puree, and almond extract. Add ginger. Set aside.
  4. Beat egg whites in a separate bowl. Mix lemon puree and flour mixture until well blended. Fold in egg whites.
  5. Pour batter into prepared pan and bake for about 1 hour, or until edges are brown. Cool, remove sides.
  6. Mix glaze ingredients: powdered sugar and 1 tablespoon lemon juice, in small bowl. Spread over cooled cake and serve. Garnish with lemon slices.