If you love Lemon and Love sweet tarts, this cake is for you.
Note: Meyer Lemons are a cross between a lemon and a manderine orange. The Meyer lemon is commonly grown here in southern Louisiana. Though not as tart as a regular lemon, the taste is more fruity and does not have the bite that a regular lemon has. If you try to use regular lemons, the amount of juice will have to be cut to 1/3 and maybe even 1/4. You must substitute water to make up the 1 cup of liquid in the recipe. The zest will not be affected.
Cake
2 1/4 cups cake flour OR 2 cups all purpose flour + 1/4 cup corn starch
1 1/2 cups sugar
3 1/2 tsps. baking powder
1 tsp. salt
1/2 cup butter flavor Crisco
1 cup Fresh squeezed Meyer Lemon juice (about 3 lemons)
Fresh finely grated zest from 2 Meyer Lemons (about 3 TBSPS.)
1/4 cup dry milk powder
1/2 tsp. Almond extract
1 tsp. Lemon extract
4 egg whites OR 2 whole eggs
Preheat oven to 350*. Grease well and flour (1) 8X12X2 pan. Into the large bowl of an electric mixer, sift flour with sugar, baking powder, and salt. Add shortening, Lemon juice, milk powder, and extracts. With the mixer at medium speed, beat 2 minutes, occasionally scraping the sides down. Add eggs and beat 2 minutes longer. fold in zest and mix thoroughly with a rubber spatula. Pour batter into prepared pan and bake 35~40 minutes.
Glaze
1/2 cup Meyer Lemon juice (from about 1 large lemon)
1 TBSP Fresh finely grated zest from 1 Meyer Lemon
10 oz. powdered sugar
1/4 tsp. almond extract
While cake is baking, add all ingredients except zest to the small mixer bowl and beat 4 minutes or until smooth. Fold in zest and mix thoroughly with a rubber spatula. When cake is finished baking, poke holes with the handle of a wood spoon (or a 1/4" dowel) 1" apart all over cake and pour glaze evenly over cake spreading with rubber spatula to coat the cake evenly. Allow to absorb fully. Cover cake and allow to cool or serve immediately.
Note: Meyer Lemons are a cross between a lemon and a manderine orange. The Meyer lemon is commonly grown here in southern Louisiana. Though not as tart as a regular lemon, the taste is more fruity and does not have the bite that a regular lemon has. If you try to use regular lemons, the amount of juice will have to be cut to 1/3 and maybe even 1/4. You must substitute water to make up the 1 cup of liquid in the recipe. The zest will not be affected.
Cake
2 1/4 cups cake flour OR 2 cups all purpose flour + 1/4 cup corn starch
1 1/2 cups sugar
3 1/2 tsps. baking powder
1 tsp. salt
1/2 cup butter flavor Crisco
1 cup Fresh squeezed Meyer Lemon juice (about 3 lemons)
Fresh finely grated zest from 2 Meyer Lemons (about 3 TBSPS.)
1/4 cup dry milk powder
1/2 tsp. Almond extract
1 tsp. Lemon extract
4 egg whites OR 2 whole eggs
Preheat oven to 350*. Grease well and flour (1) 8X12X2 pan. Into the large bowl of an electric mixer, sift flour with sugar, baking powder, and salt. Add shortening, Lemon juice, milk powder, and extracts. With the mixer at medium speed, beat 2 minutes, occasionally scraping the sides down. Add eggs and beat 2 minutes longer. fold in zest and mix thoroughly with a rubber spatula. Pour batter into prepared pan and bake 35~40 minutes.
Glaze
1/2 cup Meyer Lemon juice (from about 1 large lemon)
1 TBSP Fresh finely grated zest from 1 Meyer Lemon
10 oz. powdered sugar
1/4 tsp. almond extract
While cake is baking, add all ingredients except zest to the small mixer bowl and beat 4 minutes or until smooth. Fold in zest and mix thoroughly with a rubber spatula. When cake is finished baking, poke holes with the handle of a wood spoon (or a 1/4" dowel) 1" apart all over cake and pour glaze evenly over cake spreading with rubber spatula to coat the cake evenly. Allow to absorb fully. Cover cake and allow to cool or serve immediately.