|Meyer Lemon Cake with Chocolate Filling and Lemon Glaze|
Yes, I baked again. I feel as though I bake very often - it's what the kids like - but I DO make savory dishes ... I promise. I couldn't help but make this cake. I came across Meyer lemons at Wegmans the other day (so early in the season!) and had to buy them; they're so difficult to find here. Once I had them I honestly had no clue what I was going to do with them.
Then came work. A very dear woman who was working with us for about half a year left us to go home to Florida this week and another worker made her a lemon cake as a sweet send-off. Now, the worker who made it was raised on boxed cake mix and quite honestly doesn't have much time at home to make anything from scratch, so she did her very best, and sweetest, and whipped up that cake for our friend. I then knew what I would be doing with those lemons - making a cake the way I was raised ... from scratch.
The kids were interested in the smooth-skinned specimens and all wanted to try this slightly sweeter lemon. They all liked it and milled about the kitchen as I made the cakes. Once they were baked and cooled and I was making the chocolate filling they were even more interested and the only question on their lips at the sight of the smooth chocolate icing was, "Is that for dessert after dinner?" Though I was done by 1 in the afternoon I had to crush their little hopes and tell them that it was indeed not going to be consumed until later in the day. Poor dears.
Here's the recipe in all its lemony-chocolaty loveliness. Please do let me know if you've made it so we can swap notes.
|Beautiful, light and delicious cake!|
Meyer Lemon Cake with Chocolate Filling and Lemon Glaze
Makes 1 cake
3 cups sugar
1 Tablespoon grated Meyer lemon zest
2 sticks unsalted butter cut into cubes
4 1/2 cups cake flour
2 Tablespoons baking powder
1 teaspoon salt
2 1/2 cups buttermilk
8 large egg whites
1. Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans.
2. In a large mixing bowl pour in sugar and add lemon zest. Work zest into sugar well until fragrant. Add butter and beat until fluffy. Set aside.
3. In another smaller bowl combine flour, salt and baking powder.
4. In a third bowl combine egg whites and buttermilk.
5. Add flour and buttermilk mixture to sugar and butter a little at a time until well combined. This makes a thick batter.
6. Pour evenly into both cake pans and bake until a toothpick inserted in the center of each comes out clean. Cool completely before removing from pans.
7. Cover bottom layer with chocolate on the top only. Add second layer and pour glaze over the top. Serve at once.
Notes: Meyer lemons are very hard to zest - I removed the skin and scraped the pith before mincing with a knife. When using zest, always rub it together with the sugar for the very best fragrance and flavor.
1 cup semi-sweet chocolate morsels
2 Tablespoons butter
1 - 2 cups confectioner's sugar
Milk as needed
Melt together chips and butter. Add in confectioner's sugar 1/2 cup at a time until smooth and spreadable. Add milk if needed to thin as you go.
3 cups confectioner's sugar
2 Tablespoons Meyer lemon juice
Milk as needed
Combine sugar and juice. Stir well and add milk as needed to thin into a drizzling consistency.