Meyer Lemon Cake Recipe

Serves: 8 Save

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

Directions

Learn how to make this recipe at Serious Eats

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>