MEYER LEMON SOUR CREAM CAKE RECIPE

Meyer Lemon Sour Cream Cake Recipe
MEYER LEMON SOUR CREAM CAKE RECIPE

Meyer Lemon is the star of this event is an outstanding sour cream cake and swiss meringue jam.

Prep Time: 45 Min
Cook Time: 90 Min
Total Time: 2 Hours 15 Min

Meyer Lemon Sour Cream Cake Recipe
Ingredient
Cake
  • 1/2 tablespoon of baking soda
  • 1/2 cup sour cream
  • 1 cup temp room butter
  • 1 1/2 cup sugar
  • 1/2 Tbsp baking powder
  • 4 egg temp rooms
  • 2 Tbsp Meyer Lemon Zest
  • 2 Tbsp Meyer Lemon Juice
  • 3 cups of cake flour
  • 1/2 teaspoon salt
  • 1/2 cup of milk
Lemon Meyer Lemon Slandes

  • 1/2 cup sugar to clean dust
  • 1 Meyer Lemon thinly sliced, seeds removed
  • 3/4 cup of sugar
  • 1/4 cup water
  • 2 cups of water
Butter Cream
  • 2 Tbsp Meyer Lemon zest
  • 2 1/4 cups of sugar
  • 3 Tbsp Meyer Lemon juice
  • 9 large egg whites
  • 1/2 teaspoon cream of tartar
  • 4 cups of unsalted butter cut into tablespoons, room temperature
Decoration
  • Lemon Meyer Lemon wedges
  • The ball of copper dragees

Instructions
  1. Pre preheat the oven to 350 degrees F
  2. Base oil and sides of 2 - 7 "cake pan and lines parallel to parchment. Oil parchment and dust pan with flour. Set aside.
Cake
  1. In a large bowl add dry ingredients, flour, baking powder, soda, salt and stir to mix. Put aside.
  2. In a mixer bowl equipped with paddle attachments, butter and sugar cream until fluffy and pale.
  3. Add one egg at a time, mixing between each addition. Scrape the sides of the bowl if necessary.
  4. Add lemon zest and juice, continuing to mix at medium speed.
  5. At low, mix in a mixture of flour, sour cream and milk, alternating as needed.
  6. Mix at high for about 5 seconds to make sure everything is well combined.
  7. Pour into prepared pans.
  8. Bake 44-46 minutes or until the cake is firm and the tooth pick removed is clean.
  9. Chill for 20 minutes, remove from the pan and place on a wire rack to continue cooling completely.
Butter Cream
  1. Mix sugar, egg whites, in a medium saucepan.
  2. Beat until the sugar has dissolved, 2 to 3 minutes. Test by rubbing between your fingers; the mixture must feel smooth.
  3. Pour the mixture into a bowl equipped with a whisk.
  4. Mix the egg white mixture until cool, add tarter cream.
  5. Mix egg white again at med / high until glossy, stiff shape and the mixture has cooled.
  6. Reduce speed to medium and add 2 tablespoons of butter at a time, stirring until well blended. (the mixture may look lumpy, continue to mix.)
  7. Add lemon rind and juice. Stir until evenly mixed.
  8. Switch to paddle attachment.
  9. Mix with medium / high speed to moisturize buttercream for about 2 minutes.
Lemon Slem Created
  1. In a small saucepan add 1/4 cup water and 3/4 cup sugar, set aside.
  2. Add 1/2 cup washed sugar to a shallow dish, set aside.
  3. In the saucepan, add 2 cups of water and lemon slices, simmer for 45 minutes.
  4. Drain in a colander.
  5. Heat a small saucepan of sugar and water until the sugar has dissolved.
  6. Add lemon slices and cook for 15 minutes.
  7. Lift the lemon slices and arrange on a wire rack so that excess moisture drips, about 2 minutes.
  8. Then coat each slice of lemon with sugar gently on both sides. Return each slice to the wire rack to set, at least 4 hours.
Assembly
  1. Cut the cake layer horizontally until it is the same as the four cake layers.
  2. Place the first layer of cake on a cake plate.
  3. Add a layer of buttercream, I use a piping bag.
  4. Repeat with the remaining layers, adding a layer of buttercream between each.
  5. Cake crumbs on the sides and top. This is a "bare cake" so it's the crumb coat I do. Refrigerate for 30 minutes to one hour.
  6. Pipe on the border and design as illustrated or the design of your choice.
  7. Garnish with lemon sprinkles and slices.
  8. Set in a cool place until ready to serve.
  9. If traveling with this cake I would recommend to chill it for at least an hour. This will tighten the buttercream and make it smaller to smear if left a little.

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