HomeBiographyIn PrintUpcomingLinksRecipesNewsletterContact  
 

~BACK TO RECIPE INDEX~ [Prev] [Next]

MEYER LEMON CAKE

Cake

1 cup canola oil

2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

3 jumbo eggs
2 cups sugar (scant)
1/2 cup Meyer lemon juice
grated rind of two Meyer lemons
2 tsp pure vanilla
1 cup sour cream

Frosting
1 stick butter softened
8 oz cream cheese softened
2 generous tbls Meyer lemon juice
rind of two Meyer lemons (you may have 1 or 2 zested lemons left over; store in tight frig bag until you can use them for another recipe)
1 tsp pure vanilla
enough powder sugar to make a creamy icing (around 3 cups)

Grease bottom and sides of three cake pans, then dust with flour. Preheat oven to 325 degrees.

Sift flour, baking powder, baking soda and salt into a small bowl; set aside.

In larger electric mixer bowl, beat eggs and sugar on high until thickened and lightened to a cream color; about two minutes.
Then add oil, lemon juice, lemon rind and vanilla; blend well at high speed.
Gradually add flour mixture at low speed, then beat until smooth at high. Add sour cream and beat until it is incorporated.
Pour into pans, dividing evenly. Bake on center rack for 30-35 min, until a toothpick inserted in center of each pan comes out clean.
Let cake layers rest for 15 min while covered with light cloth. Then run knife around sides and invert first layer on cake plate. Invert other two onto backs of empty cake pans
Recover with light cloth and allow to cool while you make icing.

In a large electric mixer bowl cream butter and cream cheese until fluffy. Add lemon juice, lemon rind and vanilla. Beat until smooth. Gradually add powder sugar until icing is thick but still creamy and light; just stiff enough to stick to the sides of the cake but not so thick as to become too sweet and hard when it is refrigerated.
Ice all three layers generously, then sides, using any remaining icing on the top of cake.
Refrigerate until icing is set. Then slice into it and enjoy!
Once it's been cut, tightly cover whole cake with plastic wrap. If you're not going to eat the whole thing within a couple of days, slice into individual pieces, wrap in plastic, then bag and place in a non frost-free freezer.

~BACK TO RECIPE INDEX~ [Prev] [Next]

 

 

Jim in front of a classroom, teaching during his tenure on our local school board.


................................................
Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

TWO FREE NOVELLAS


Amazon.com | Barnes & Noble
        iBooks             | Kobo                          

Amazon.com | Barnes & Noble
        iBooks             | Kobo                          








 

 
 

Friend me! | Home | Bio | In Print | Upcoming | Links | Recipes | Newsletter | Contact | Site
2011 Shirl and Jim Henke | All Rights Reserved