Another Meyer Lemon Recipe? You bet! We love those Meyer Lemons, we’re honestly considering buying a tree so we can have Meyer Lemons ALL THE TIME. Or whenever they’re in season…
Anyways, after we made all that delicious lemon curd, we needed to find recipes that utilized it. And making a mouthwatering lemon cake seemed like the best idea.
What we love about this cake is that there is no frosting and the cake is “naked”. And of course looks very rustic, especially when it’s hot in LA and things tend to get a little melty.
Today’s cake recipe was inspired by the Lemon Velvet Cake from Rock Recipes.
For the Cake:
- 1 1/4 cups AP flour (sifted)
- 1 1/2 cups Cake Flour (sifted)
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 baking soda
- 2/3 cup vegetable oil
- 1/3 cup butter (softened to room temperature)
- 1 1/2 teaspoons vanilla paste or extract
- 2 teaspoons lemon extract
- 3 large eggs
- 1 1/2 cups buttermilk
- zest of two small lemons or one large lemon (zested)
- 1 tablespoon fresh lemon juice
- Meyer Lemon Curd
- Whipped Cream
Preheat the oven to 325°.
Using baking spray or butter, grease and flour 2 nine inch round cake pans. We use a cake pan with a “arm” so we didn’t have to place parchment paper at the bottom. If you don’t have a cake pan with an arm, place parchment paper at the bottom of the cake pans.
Sift together both of the flours, baking soda, powder, salt and sugar and set aside in a separate bowl.
In a stand mixer or using an electric mixer beat together the vegetable oil, butter, vanilla, lemon extract, and lemon juice. If using the a stand mixer, beat on a high speed with a whisk attachment until light and fluffy.
When the mixture is light and fluffy, add the eggs in one at a time.
Fold in the lemon zest.
Always starting with your dry ingredients, alternately mix in your flour mixture and buttermilk. Do not over mix the cake batter, as soon as their are no lumps pour the batter into the prepared cake pans.
Bake for 25 to 30 minutes or until the toothpicks come out clean. Allow the cake to cool for 10 minutes in the pans and then remove and let cool completely on racks.
After the cakes have cooled completely, poke a couple of holes in the cake and pour some lemon curd on the cooled cake.
Prepare your whipped cream, once the cream is taking shape beat in two to three tablespoons of your prepared and cooled lemon curd. Once mixed, place in the fridge until cool. If your in a hurry, place in the freezer for 10 minutes.
Now, you can use the whipped lemon curd as the filling and the outside “frosting” or make a fresh batch of whipped cream for the top. We did the whipped lemon curd, and fresh cream on the outside. But it’s really up to you!