Ingrédients pour Meyer Lemon Cake With Lemon Cream Cheese Frosting
- Canola Oil
- All Purpose Flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- Granulated Sugar
- 1/2 cup fresh Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Unsalted Butter
- 8 ounces cream cheese
- Powdered Sugar
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Comment préparer Meyer Lemon Cake With Lemon Cream Cheese Frosting
- Preheat oven to 325°F (160°C). Grease, flour, and line the bottom of a 9 or 10-inch tube pan with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 2 large eggs and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy (about 2 minutes).
- With the mixer on low speed, gradually add 1 cup vegetable oil, 1/2 cup fresh Meyer lemon juice, 2 tablespoons Meyer lemon zest, and 1 teaspoon vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 cup sour cream until no streaks remain.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- **Frosting:** In a large bowl, beat 1 cup (2 sticks) softened unsalted butter and 8 ounces cream cheese with an electric mixer until smooth.
- Add 3 cups powdered sugar, 2 tablespoons Meyer lemon juice, 1 tablespoon Meyer lemon zest, and 1 teaspoon vanilla extract. Beat until light and fluffy (about 2 minutes).
- Frost the cooled cake. Refrigerate for at least 30 minutes before serving. Store leftover cake in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
257g
Fat
57g
Carbs
28g
