Meyer Lemon Cake with Lavender Cream

Meyer Lemon Cake with Lavender Cream
Photo by John Kernick

Ingredients

  • ¾ cup sugar
  • ¾ cup extra-virgin olive oil
  • 1 tablespoon Meyer lemon zest
  • 1 8-inch springform pan
  • 5 large eggs
  • 1 large egg yolk
  • ½ teaspoon salt
  • + 13 more ingredients
    • 9 tablespoons sugar
    • ½ teaspoon salt
    • 2 tablespoons unsalted butter
    • 1 tablespoon unsalted butter
    • 1 ½ cups heavy cream
    • 3 tablespoons mild honey
    • ½ tablespoon dried lavender blossoms
    • confectioners' sugar
    • 3 tablespoons Meyer lemon juice
    • 1 cup cake flour (not self-rising)
    • 1 teaspoon Meyer lemon zest
    • ¾ cup Meyer lemon juice
    • 3 tablespoons all-purpose flour

Preheat oven to 325°F with rack in middle. Invert bottom of spring form pan and lock on side. 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. D...

View full recipe at Epicurious

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