Meyer Lemon Almond Cakes with Candied Meyer Lemon Slices

Have I told you lately how much I love Meyer lemons? With Meyer lemons at peak season, now would be a good time to remind you...

 

 

 

I have a generous co-worker who has been spoiling me with home grown Meyer lemons from his tree. His Meyer lemons are huge and juicy! I seriously was able to get 3/4 cups of juice out of 2 lemons...

 

 

 

Now, when someone gives you lemons, wouldn't it be rude not to bake him (or her) a cake? As a thank you, I baked these Meyer Lemon Almond Cakes with Candied Meyer Lemon Slices. I have to admit, I was pleasantly surprised by how well these cakes turned out! The lemon flavor is present without being too overpowering. The almond flour adds nuttiness and beautiful brown flecks to the batter. The texture of the cake is surprisingly light and fluffy.

 

 

 

Now, you know me, I can't give anyone a naked cake, so I decided to top them with a light dusting of powdered sugar and a candied Meyer lemon slice. So pretty, don't you think?

 

If you're more of a glaze person, which I tend to be on most days, you can also drizzle the cakes with a fresh Meyer lemon glaze. I've included the ingredients and recipes for both options below.

 

No matter how you top them, I hope you enjoy a delicious slice of sunshine!

Meyer Lemon Almond Cakes w/Candied Meyer Lemon Slices
Makes 5 small 5" cakes or 1 8-9" cake
Serves 5-6

Cake Ingredients:
1 cup cake flour
1/3 cup almond flour (I use Trader Joe's almond meal)
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup granulated sugar
zest from 2 meyer lemons
3/4 cup unsalted butter, softened
2 large eggs, room temp
1 tsp vanilla extract
2/3 cup sour cream (do not use low fat or fat free)

Candied Meyer Lemon Ingredients:
1 meyer lemon, washed and thinly sliced
1 cup granulated sugar
1 cup water

Meyer Lemon Glaze (alternative topping option):
zest of 1 meyer lemon
approx. 2 tablespoons fresh meyer lemon juice
1 cup powdered sugar
1 tablespoon butter, softened


Directions:

Preheat oven to 350f

Butter and flour 5 mini 5" springform pans (or 1 8-9" springform pan).

Whisk together the dry ingredients in a medium size bowl and set aside.

Place the sugar and lemon zest in the bowl of your stand mixer (or a large mixing bowl if using a hand mixer) and squeeze/crush the zest into the sugar using your finger tips. The sugar will become infused with the oils from the zest making it really fragrant.

Add the butter to the sugar/lemon zest mixture and cream at medium speed until light and fluffy, approx. 2 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula.

Add eggs, one at a time, mixing just until combined and scraping down the bowl with a rubber spatula after each addition.

Mix in vanilla extract on low speed just until combined.

With mixer on low speed, gradually mix in the flour mixture just until combined. Do not overmix.

Using a rubber spatula, fold in the sour cream just until incorporated. Do not overmix.

Divide the batter evenly between the prepared springform pan(s). Place the pan(s) on a baking sheet and bake until the cake springs back when lightly touched and/or a toothpick inserted in the center comes out clean (approx. 35-45 minutes for an 8-9" springform pan or approx. 20-25 minutes for mini pans). Note: to prevent overbaking, check for doneness at the beginning of the bake time and continue baking as needed just until done).

Remove and place on a wire cooling rack to cool. Remove from the springform pans. Sprinkle with powdered sugar and decorate with candied meyer lemon slices (if desired). You can also drizzle lightly with a meyer lemon glaze. Both recipes are below.

To make the candied meyer lemon slices - bring sugar and water to a boil in a wide, shallow pan (like a skillet) stirring to dissolve the sugar. Add the lemon slices making sure they're in a single layer and reduce heat to a simmer. Allow to simmer until the rind becomes translucent (approx. 20-30 minutes). Remove from heat and allow the lemon slices to cool in the sugar/water mixture. Remove from the pan and place on a wire cooling rack placed over parchment paper (to catch the drippings). Allow to stand at room temperature for a few hours.

To make the fresh meyer lemon glaze - place 1 cup of powdered sugar in a medium size bowl. Add 1 tablespoon of softened butter, the lemon zest and 1 tablespoon of fresh meyer lemon juice. Mix well with a spoon. Gradually add additional lemon juice, a little at a time, stirring well after each addition until you reach desired consistency. The glaze should be thick but pourable.