Whole Meyer Lemon Cake
A vibrant, intensely flavored dessert that uses the entire meyer lemon, peel, pith, and flesh, for a perfectly balanced, moist, and zero-waste cake.
Equipment
- 1 Food processor
- 1 8-inch or 9-inch Round Cake Pan
- 1 Hand mixer or stand mixer
Ingredients
- 3 medium Meyer lemons washed, seeded, and chopped
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 4 large Eggs room temperature
- 1/2 cup Unsalted butter softened
- 1.5 tsp Baking powder
- 1/2 tsp Kosher salt
Instructions
- Prep the lemons: Wash the Meyer lemons extremely well. Cut them into chunks, and meticulously remove all the seeds.
- Puree the citrus: Place the lemon chunks (flesh, pith, and peel) into a food processor. Pulse and blend until the mixture forms a smooth, thick, marmalade-like paste.
- Cream the butter: In a large mixing bowl, beat the softened room-temperature butter and granulated sugar together on medium-high speed until pale and fluffy (about 3-5 minutes).
- Add the eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated. Then gently blend in the prepared Meyer lemon puree.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredients using a spatula, mixing just until no streaks of dry flour remain.
- Bake the cake: Pour the batter into a greased and parchment-lined 8-inch or 9-inch round cake pan. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.
