21 Ingredients
  • For the Cake
  • Baking spray
  • 1 3/4 cups (about 12 1/4 ounces) granulated sugar
  • 2 tablespoons grated zest plus 1/4 cup juice from about 3 Meyer lemons
  • 2 1/4 cups (about 9 ounces) cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, separated and at room temperature
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • For the Meyer Lemon Curd
  • 3/4 cup (about 5 1/4 ounces) granulated sugar
  • 3 tablespoons grated zest plus 1/2 cup juice from 4 to 5 Meyer lemons
  • 2 teaspoons cornstarch
  • 6 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1/4 teaspoon salt
  • 2 ounces (1/2 stick) unsalted butter, cut into small pieces
  • 2 tablespoons confectioners’ sugar
Nutrition
593
30% daily value
10 servings
                                       
                                            vegetarian
     

Fat

45% 29

Saturated

84% 17

Trans

- 1

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

25% 74

Carbs (net)

- 73

Fiber

3% 1

Sugars

- 53

Sugars, added

- 51

Protein

20% 10

Cholesterol

95% 286

Sodium

18% 432

Calcium

13% 134

Magnesium

3% 14

Potassium

3% 141

Iron

17% 3

Zinc

9% 1

Phosphorus

36% 249

Vitamin A

33% 295

Vitamin C

4% 4

Thiamin (B1)

22% 0

Riboflavin (B2)

31% 0

Niacin (B3)

11% 2

Vitamin B6

9% 0

Folate equivalent (total)

26% 103

Folate (food)

- 43

Folic acid

- 35

Vitamin B12

27% 1

Vitamin D

12% 2

Vitamin E

9% 1

Vitamin K

2% 2
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