Meyer Lemon Cake Recipe

Ingredients (21)

• For the Cake:
• Baking spray
• 1 3/4 cups (about 12 1/4 ounces) granulated sugar
• 2 tablespoons grated zest plus 1/4 cup juice from about 3 Meyer lemons
• 2 1/4 cups (about 9 ounces) cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup milk, at room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, separated and at room temperature
• 8 ounces (2 sticks) unsalted butter, at room temperature
• For the Meyer Lemon Curd:
• 3/4 cup (about 5 1/4 ounces) granulated sugar
• 3 tablespoons grated zest plus 1/2 cup juice from 4 to 5 Meyer lemons
• 2 teaspoons cornstarch
• 6 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/4 teaspoon salt
• 2 ounces (1/2 stick) unsalted butter, cut into small pieces
• 2 tablespoons confectioners’ sugar