Meyer Lemon Cake With Lemon Cream Cheese Frosting Recipes

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MEYER LEMON CHEESECAKE



Meyer Lemon Cheesecake image

A delicious Meyer Lemon Cheesecake that starts with an easy graham cracker crust and the cheesecake is super creamy and bright with lemon flavor!

Provided by Joanna Cismaru

Categories     cake     Dessert

Time 1h40m

Number Of Ingredients 13

1 cups graham cracker crumbs
1 cup pecans
3 tablespoon sugar
7 tablespoon butter (melted)
2 1/2 pounds cream cheese (at room temperature)
1 cup sugar
3 tablespoon lemon zest (from 4 Meyer lemons, or 2 regular lemons)
2 teaspoon vanilla extract
3 tablespoon cornstarch
1/3 cup heavy cream
3 eggs
2 egg yolks
1/2 cup Meyer lemon juice

Steps:

  • Preheat oven to 375º F and butter the bottom of a 10-inch spring form pan.
  • Mix together the graham cracker crumbs, pecans, sugar and melted butter. Press into the spring form pan, going up the side of the pan about an inch. Bake about 8 minutes, until lightly browned. Cool completely.
  • Decrease oven temperature to 325º F.
  • In a stand mixer, cream the cream cheese until it's smooth using the whisk attachment. Add the sugar and lemon zest and mix together. Add the vanilla extract, cornstarch, and heavy cream and stir until combined. Add the eggs and yolks one at a time; mix each in before adding the next. Stir in the lemon juice. Pour the cheesecake filling into the spring form pan on top of the cooled crust. Wrap aluminum foil around the pan then bake in a water bath for 60-70 minutes. The outer edges should be set and the center will still jiggle a little when you move it. (The cake continues cooking after it's removed from the oven.)
  • Cool for 1 hour, then remove the spring form rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. You can garnish with the whipped cream and lemon slice, if you like.

Nutrition Facts : ServingSize 1 slice, Calories 473 kcal, Carbohydrate 37 g, Protein 11 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 511 mg, Fiber 1 g, Sugar 28 g

LEMON CREAM CHEESE FROSTING



Lemon Cream Cheese Frosting image

Great flavor and so creamy. Great on Daffodil cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Lemon

Yield 15

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Steps:

  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g

LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM



Lemon Layer Cake with Lemon Cream Cheese Buttercream image

This 3 layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.

Provided by Sally

Categories     Cake

Time 4h

Number Of Ingredients 17

3 cups (354g) sifted all-purpose flour* (spoon & leveled)
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (230g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk, at room temperature
1 heaping Tablespoon lemon zest (about 2 lemons)
1/3 cup (80ml) fresh lemon juice (about 2 lemons)
1 cup (230g) unsalted butter, softened to room temperature
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
4 and 1/2 cups (540g) confectioners' sugar
2 Tablespoons (30ml) fresh lemon juice
1 teaspoon pure vanilla extract
pinch salt, to taste

Steps:

  • Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  • Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
  • Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
  • Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

MEYER LEMON CAKE



Meyer Lemon Cake image

Provided by Food Network

Number Of Ingredients 21

2 ounces unsalted butter, softened
1 cup sugar
2 teaspoons finely chopped or grated Meyer Lemon zest
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1 tablespoon Meyer lemon juice
2 large eggs
2 buttered 9-inch cake pans
7 large egg yolks
3/4 cup sugar
1/2 cup Meyer Lemon juice
2 tablespoons unsalted butter
1 teaspoon finely chopped or grated Meyer lemon zest
3 1/2 cups confectioners' sugar, sifted
Pinch salt
5 tablespoons milk
2 teaspoons vanilla extract
6 ounces unsalted butter, softened

Steps:

  • For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
  • For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
  • For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
  • Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING



Meyer Lemon Cake With Lemon-Cream Cheese Frosting image

Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.

Provided by Baby Chevelle

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup canola oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups granulated sugar
1/2 cup fresh meyer lemon juice
1 teaspoon grated lemon zest
2 teaspoons vanilla
1 cup sour cream
1/2 cup unsalted butter, room temperature
6 ounces cream cheese, at room temperature
2 tablespoons fresh meyer lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla
3 cups powdered sugar

Steps:

  • Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
  • Preheat oven to 325°.
  • Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
  • In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
  • On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
  • Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
  • Pour batter into prepared pan.
  • Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
  • Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
  • Invert cake onto wire rack.
  • Leave cake bottom side up to cool.
  • Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
  • Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
  • Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6

LEMON LAYER CAKE WITH CREAM CHEESE FROSTING



Lemon Layer Cake with Cream Cheese Frosting image

I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.

Provided by Cupcake Princess

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups milk
10 tablespoons unsalted butter, cut into 10 pieces
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups lemon curd

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
  • Stir flour, baking powder, and salt together in a medium mixing bowl.
  • Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
  • Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
  • Divide batter evenly between the baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
  • Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
  • Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g

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