MEYER LEMON SOUR CREAM CAKE
Meyer Lemons are the star of the show is this fabulous sour cream cake and swiss meringue buttercream.
Prep Time: 45 Mins
Cook Time: 90 Mins
Total Time: 2 Hours 15 Mins
Serves: 1- 7" Cake
Ingredients
Cake:
· 1 cup butter, room temp
· 1½ cups sugar
· 4 eggs, room temp
· 2 Tbsp Meyer Lemon Zest
· 2 Tbsp Meyer Lemon Juice
· 3 cups cake flour
· ½ Tbsp baking soda
· ½ Tbsp baking powder
· ½ tsp salt
· ½ cup milk
½cup sour cream
Butter Cream:
· 2¼ cups sugar
· 9 large egg whites
· ½ teaspoon cream of tartar
· 4 cups unsalted butter, cut into tablespoons, room temperature
· 2 Tbsp Meyer Lemon zest
· 3 Tbsp Meyer Lemon juice
Candied Meyer Lemon Slices:
· 1 Meyer Lemon, sliced thinly, seeds removed
· 2 cups water
· ¾ cup sugar
· ¼ cup water
· ½ cup sugar for dusting
Garnish:
· Candied Meyer Lemon slices
· Copper colored ball dragees (sprinkles)
Instructions:
1. Pre heat oven to 350 degrees F
2. Oil bottom and sides of 2 - 7" cake pans and line bottom with parchment. Oil parchment and dust pans with flour. Set aside.
3. In large bowl add the dry ingredients, flour, baking powder, soda, salt and stir to combine. Set aside.
4. In bowl of mixer fitted with the paddle attachment, cream the butter and sugar until fluffy and pale.
5. Add in one egg at a time, mixing between each addition. Scrape down sides of bowl if needed.
6. Add in the lemon zest and juice, keep mixing on medium speed.
7. On low, mix in the flour mixture, sour cream and milk, alternating as needed.
8. Mix on high for about 5 seconds to make sure everything is well combined.
9. Pour into prepared pans.
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Full Recipe: Click Here
Created: BANKHEALTHY
