Meyer Lemon Cake with Lavender Cream

Name: Meyer Lemon Cake with Lavender Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters cake flour (not self-rising); 8 servings Garnish: confectioners sugar; 1 large egg yolk; 5 larges eggs, separated; 3 Tbsps all-purpose flour; 355 milliliters heavy cream; 3 Tbsps mild honey; 1 Tbsps dried lavender blossoms; 1 teaspoon grated Meyer lemon zest plus 3/4 cup Meyer lemon juice; 177 milliliters extra-virgin olive oil; 1 teaspoons salt; 118 milliliters sugar; 1 Tbsp unsalted butter

This recipe serves 8. One serving contains 563 calories, 7g of protein, and 42g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, flour, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Preheat oven to 325°F with rack in middle.

Equipment you will use

Oven

Invert bottom of spring form pan and lock on side.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Frying Pan

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.

Ingredients you will need

Lemon Zest

All Purpose Flour

Juice

Sugar

Egg Yolk

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup 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.

Ingredients you will need

Sugar

Salt

Egg Yolk

Equipment you will use

Bowl

Transfer batter to springform pan, smoothing top, and gently rap against counter once or twice to eliminate any air bubbles.

Equipment you will use

Springform Pan

Bake until golden brown (top will crack slightly) and a wooden 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 a little).

Equipment you will use

Oven

Frying Pan

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, whisking, until thickened, about 3 minutes.

Ingredients you will need

Lemon Juice

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Sauce Pan

Remove from heat.

Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously.

Ingredients you will need

Juice

Lemon

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisk into remaining lemon-juice mixture and gently boil, whisking, 1 minute.

Ingredients you will need

Juice

Lemon

Equipment you will use

Whisk

Remove from heat and stir in butter and zest.

Ingredients you will need

Butter

Transfer filling to a bowl and cover surface with buttered parchment paper. Chill until cool, at least 30 minutes.

Equipment you will use

Baking Paper

Bowl

Bring cream, honey, and lavender blossoms just to a boil in a small saucepan, then remove from heat and let steep, covered, 30 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids, and chill lavender cream, covered, until cold.

Ingredients you will need

Fresh Lavender

Cream

Honey

Equipment you will use

Sauce Pan

Sieve

Bowl

Invert cake and discard parchment.

Cut cake horizontally into 3 even layers with a long serrated knife.

Equipment you will use

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, leaving a 1/2-inch border around edge.

Ingredients you will need

Spread

Equipment you will use

Whisk

Place a second cake layer over filling and spread with remaining filling in same manner. Top with remaining cake layer, cut side down, pressing gently so that filling is spread to edge of cake.

Ingredients you will need

Spread

Just before serving, beat lavender cream with a whisk until it is thickened and barely holds soft peaks. Dust cake with confectioners sugar and serve with lavender cream.

Ingredients you will need

Powdered Sugar