OOPS! I hit the 'send' button before typing up the final note on
that recipe
--Elle.
According to the article, you may substitute regular lemons if Meyer
lemons are not available.
Source of the recipe: LA Times.
Ok--my own observation is that this looks like a great recipe for a
dinner party, and it looks like fun to make, if only once. But you
may have trouble tracking down all the ingredients or have a hard
time shelling out the cash for this cake. I thought maybe the cake
could be substituted for another citrus-flavored cake. One of these,
perhaps:
Meyer Lemon Cornmeal Cake
Serves: 8 to 10
Ingredients:
1 1/2 cups cake flour
1/3 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup buttermilk
1/4 cup freshly squeezed Meyer lemon juice
1/2 cup unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 teaspoon grated Meyer lemon zest
Directions:
Preheat the oven to 350�F. Lightly butter the bottom and sides of an
8-inch springform pan and dust with cornmeal. Sift together the
flour, cornmeal, baking powder, and salt into a bowl. Combine the
buttermilk and lemon juice into a separate bowl.
Using an electric mixer on high speed, beat the butter in a large
bowl until creamy. Gradually beat in the sugar until creamy (this
will take a few minutes). Add the eggs, one at a time, beating well
after each addition. Mix in the lemon zest. With the mixer on low
speed, add the dry ingredients in 3 batches, alternating with the
buttermilk mixture. Spread the batter into the prepared pan and bake
until golden and firm to the touch in the center, 35 to 40 minutes.
Remove from the oven and allow to cool in the pan for 20 minutes.
Invert onto a wire rack and remove the sides and bottom of the pan.
Allow to cool to room temperature.
Lemon-Scented Pound Cake
Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :1:45
Categories : Desserts Cakes & Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup butter or margarine -- at room temperature
2 tablespoons lemon juice
2 teaspoons lemon rind -- finely grated
1 teaspoon vanilla extract
5 eggs
2 cups flour
1. Preheat oven to 350 degrees F. In large bowl of electric mixer,
cream together sugar and butter until light and fluffy. Beat in
lemon
juice, lemon rind, and vanilla.
2. Add eggs in 3 additions, mixing well after each.
3. Sift flour into butter mixture. Mix to blend thoroughly.
4. Spoon batter into greased 10-inch fluted or plain tube pan. Bake
until a skewer inserted in center comes out clean (1 hour to 1 hour
and 15 minutes). Cool on wire rack 15 to 20 minutes before turning
cake out of pan.
* Timesaver Tip: Cake batter can be made ahead and frozen before
baking. Wrap pan tightly with heavy-duty aluminum foil. Label and
date. Freeze at 0 degrees F up to 4 weeks. Do not thaw. To bake,
remove foil and bake at 350 degrees F until a skewer inserted in
center comes out clean (about 1 hour and 15 to 20 minutes). If cake
starts to get too brown, cover loosely with aluminum foil the last
30minutes of baking. Cool on wire rack 15 to 20 minutes before
turning out of pan.
[bake the above in suitable layer pans--maybe 2 9" cake pans.
Freezing one cake for later, take remaining layer and trim hard
crusts from cake (if any). Slice in half horizontally and continue
with Meyer Lemon Trifle Cake. ]
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