Meyer Lemon Layer Cake
after a recipe in Bon Appetit
Note: I’ve rarely made a cake with such rave reviews! For lemon lovers, it’s really lemony!
Equipment: 8-inch springform cake pan
For Cake:
2 TBSP unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra virgin olive oil
1 TBS grated Meyer Lemon Zes +3 TBS Meyer Lemon Juice
1 Cup Cake Flour (not self rising)
1/2 tsp. salt
For Filling:
1/2 cup plus 1 TBSP sugar
3 TBSP all-purpose flour
1/2 tsp SALT
1 tsp grated Meyer Lemon Zest plus 3/4 cup Meyer Lemon juice
1 large egg yolk
1 TBSP unsalted butter
For decorating & extra between layers
1 pint whipping cream
Vanilla
2 TBSP sugar
Make CAKE: Preheat oven to 325 with rack in middle
*Invert bottom of springform pan and lock on side. Brush pan with melted butter, then chill 2 minutes to set. Line bottom of pan with a round of parchment paper, then brush pan and parchment with another layer of melted butter and chill 2 minutes more. Dust with flour, knocking out excess.
*Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until pale and thick, about 3 minutes. At medium speed, beat in oil and lemon zest and juice until just combined. Sift in flour and mix at low speed until just combined.
*Beat whites with salt in another large blowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to springform pan, smoothing top and gently rap against counter once or twice to eliminate any air bubbles. Bake until golden borown (top with crack slightly) and a woodn pick inserted in center of cake comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and cool cake to room temperature, about 1 hour (sides will cave in slightly).
Make FILLING while cake cools: Whisk together sugar, flour and salt in a small heavy saucepan, then add lemon juice in a slow stream, whisking until combined. Bring to a boil, whisking constantly, then simmer, whisting until thickened, about 3 minutes. Remove from heat.
*Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously. Whisk into remaining lemon-juice mixture and gently boil, whisking 1 minute. Remove from heat and stir in butter and zest. Transfer filing to a bowl and cover surface with buttered parchment paper. Chill until cool, at least 30 minutes.
WHIP CREAM
*Whip 1 pint of whipping cream until almost holding a peak and add the sugar and vanilla. Finish whipping to soft peaks.
ASSEMBLE CAKE
Invert cake and discard parchment. Cut cake horizontally into 3 even layers with a long serrated knife. Transfer 1 layer, cut side up, to a cake plate. Lightly whisk filling to loosen, then spread half of filling evenly over cake layer on plate. Follow by a full layer of whipping cream, keeping slightly away from the edge. Place a second cake cake layer over the whipping cream and gently spread with remaining filling in the same manner. Add second layer of whipping cream and then final layer of cake. Decorate the top with whipping cream roses or other pattern (ideally with a decorating bag), slices of meyer lemon in a twist, and confectioner’s sugar.
