Our Meyer lemon tree is exploding!! Seriously, there’s more fruit than we know what to do with. We’ve given plenty away to family, friends and neighbors, but it just keep on coming! I think it’s about time to strip it down, juice, and freeze for later. But first, a good Meyer lemon recipe is in order. Audrey has been experimenting with different lemon cakes for a couple weeks now, and finally settled on this slight adaptation from the one and only, Tartine. It’s perfectly moist due to the sugary glaze and a big helping of almond paste. You can find almond paste at the grocery store, but I included simple instructions on how to make your own.
MEYER LEMON ALMOND TEA CAKE
For the cake
- 3/4 cup pastry flour
- 1/2 teaspoon baking powder
- pinch of salt
- 3/4 cup almond paste
- 1 cup sugar
- 1 cup unsalted butter (at room temperature)
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 teaspoons grated Meyer lemon zest
- powdered sugar for dusting (optional)
For the glaze
- 6 tablespoons Meyer lemon juice
- 3/4 cup sugar
For the almond paste
- 3/4 cup whole blanched almonds
- 1 cup confectioners sugar
- 1 large egg white
For the almond paste
- Grind the almonds into a fine powder in the food processor.
- Add the confectioners sugar and blend well.
- Transfer to a bowl and stir in the egg white until smooth. If not using right away, store in the refrigerator and bring back to room temperature before using.
For the cake
- Preheat the oven to 350°.
- Butter and flour your bundt pan. Use either one 8.5 inch pan, or two 6.5 inch pans.
- Sift the flour, baking powder, and salt together and set aside.
- Add the almond paste to a stand mixer and mix on low until the paste is broken up (approx. 30 seconds).
- With the mixer still on low, slowly add the sugar until incorporated.
- Add the butter one tablespoon at a time.
- Stop the mixer, scrape down the sides of the bowl to reincorporate, then turn the mixer back on at medium speed for 3-4 minutes.
- Meanwhile, mix the eggs, vanilla, and almond extract into a small bowl and whisk until just combined.
- Once the butter/sugar mixture is fluffy and light in color, slowly add the egg mixture. Continue to mix on medium speed until incorporated.
- Stop the mixer again and scrape down the sides of the bowl to reincorporate. Turn the mixer back on and mix on medium speed for another 30 seconds.
- Stop the mixer, add the Meyer lemon zest and mix with a wooden spoon.
- Finally, sift in the flour mixture in two batches, stirring well each time until the batter is well incorporated.
- Pour the batter into your prepared pan and smooth the surface.
- Place in the oven and bake for 40-50 minutes until a cake tester comes out clean.
- Remove from oven and let cool in the pan on a wire rack for 5 minutes.
Glazing the cake
- It’s very important not to make the glaze in advance. The glaze needs to be freshly made and the cake still warm for the glaze to penetrate the cake properly.
- While the cake is still cooling in the pan, stir together the lemon juice and sugar in a small bowl.
- Invert the cake onto a wire rack to remove it from the pan. Place a piece of foil or wax paper underneath the rack to catch excess glaze.
- Brush the cake thoroughly with the glaze, and let the cake cool completely on the rack.
- Serve at room temperature. Dust with powdered sugar (optional).
(images by HonestlyYUM; recipe adapted from Tartine)