Meyer Lemon Cake

Chef Becky mixes two whole Meyer lemons into the buttermilk batter of this heavenly, not-too-sweet treat for an out of this world lemony flavor.

Size

• 6" round cake serves 6-8
• 9" round cake serves 10-12

Features

• Moist texture
• Bright lemony flavor
• Made in small batches
• Uses organic and fresh ingredients

Ingredients

Cake: Organic Meyer lemons, organic sugar, organic lemon zest, organic butter, organic eggs, buttermilk, cake flour, salt, baking soda.

Glaze: Organic confectioners sugar, organic lemon juice, organic lemon zest.

All products are manufactured on equipment that processes Milk, Eggs, Wheat, Peanuts, Tree Nuts, and Seeds. **Known Allergen Ingredients

Storage and Handling

This product is perishable and ships chilled. Upon arrival, freeze for later use or thaw fully to room temperature before serving. Once thawed, serve within approximately 12 hours. Product arrives with a glazing recipe and instructions.

Glaze recipe:

6" cake: 1½ cups sifted powdered sugar & ¼ cup of Meyer Lemon Juice & Lemon Zest

9" cake: 3 cups sifted powdered sugar & ½ cup Meyer Lemon Juice & Lemon Zest

Instructions:

1. Before juicing lemons, remove zest from one lemon with a microplane into a bowl over powdered sugar.

2. With a skewer, poke 10-12 holes in the cake (so glaze will soak into the cake).

3. Halve and juice lemon/s into the bowl and whisk into the powdered sugar/zest. Pour over the center of the cake, and tilt the cake back and forth until the top is evenly covered, and there are drip lines going down the side.

Our Process

Chef Becky makes our Meyer Lemon Cakes in small batches to ensure the best possible quality. Unlike the lemons you might find in a typical lemon cake, the sweet, floral qualities of Meyer Lemons (a cross between a citron & mandarin) make this cake uniquely delicious and flavorful. We puree whole meyer lemons and gently fold them into our buttermilk batter. The aroma always makes us all crave a slice! Perfect for any time of day, this cake is a wintertime favorite.

Our Meyer Lemon Cake tastes best when topped with a generous pour of sweet lemon glaze, which can be easily made with a blend of powdered sugar and freshly-squeezed lemon juice. Please review our quick and easy glaze recipe (included in your order) and follow glazing instructions before serving.

• This product is perishable and ships chilled, this moist cake can be frozen for later use or thawed fully and served within roughly 12 hours after the arrival. Thaw fully to room temperature before serving.
  
  Glaze recipe:
  6 in cake: 1½ cups sifter powdered sugar & ¼ cup of Meyer Lemon Juice & Lemon Zest
  9 in cake: 3 cups sifter powdered sugar & ½ cup Meyer Lemon Juice & Lemon Zest
  
  Instructions:
  Before cutting lemons to juice, remove zest of one lemon with a microplane into bowl over powdered sugar. With a skewer, make 10-12 holes in the cake (so glaze will soak into the cake.)
  
  Juice the lemon and whisk in juice into the powdered sugar/zest. Pour over the center of the cake, and tilt back and forth until top is evenly covered and there are drip line going down the side.

• Just like with all of her cakes, Chef Becky makes our Meyer Lemon Cakes in small batches so they are always fresh and delicious. Unlike the lemons you might find in a typical lemon cake, the sweeter and more floral qualities of Meyer Lemon (a cross between a citron & mandarin) come alive in this one. After de-seeding two Meyer Lemons and removing the tougher parts, Chef Becky purees them whole then folds them gently into a buttermilk batter. Then it’s time to make the sweet lemon glaze, a blend of powdered sugar and more fresh-squeezed juice. Becky pours on generous layers as the cakes come out of the oven—the aroma moves from the kitchen to the farm and makes us all crave a slice! It’s a wintertime favorite.