Lemon Cake

Indulge in the delightful zing of my Meyer Lemon Pound Cake! This refreshing treat is a true masterpiece, with its soft texture and tantalizing lemon flavor. A luscious meringue frosting that will leave you craving for more. Join me in the kitchen as we whip up this citrusy sensation that is sure to brighten up your day!

Please note that the full access to this content needs a subscription: please sign up.

One of the best way to use lemons

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Batter

Sift flour with baking powder together; set aside. With the whisk attachment, beat eggs with sugar and salt until fluffy on high. Lower the speed, and throw in sour cream, melted butter, zests, limoncello and flour. Mix to combine. Poppy seeds can be added to the batter if desired. Fill greased cake pan two-thirds full, leaving enough room for the cake to rise as it bakes. Resting cake batter in the refrigerator improves texture. If using a non-stick large pate terrine mold with removable bottom; line it with a couple of layers of greased parchment papers.

Syrup

Bring to boil water, juice and sugar. Use syrup when lukewarm.

Frosting

Beat all ingredients to stiff peaks.

Baking

Bake lemon cake at 350ºF/180ºC for about 55 min or until the blade of a knife comes out clean. Let rest cake for 10 min. Prick cake with a bamboo skewer and pour over syrup in a few times. Let sit 20 min and carefully un-mold on plater that matches the size of the cake. Pipe out frosting into desired finish. Top with lime and lemon zest and chill to set. Lemon cake can be refrigerated for a few days or kept frozen for weeks. Enjoy!