Meyer Lemon Chiffon Cake

Some of you may not have heard of Meyer lemons (like me couple of years ago). Meyer lemons are moderately acidic and do not have the tangy flavor as regular lemons. They even taste slightly sweet. My favorite part of Meyer lemons is their rinds. They smell so good that if there were a pile of Meyer lemon zest I feel like I could dive right in!

Chiffon cake has been one of the easiest desserts to make at home. If you get a craving for lemon meringue, this is the cake to bake. The chiffon is lightened by mixing meringue into the batter, and after baking you can cover the entire cake with meringue, or cover only the top and leave the sides exposed.

Ingredients

2 cups sifted cake flour

2½ teaspoons baking powder

½ teaspoon salt

1/3 cup vegetable oil

1 1/3 cups granulated sugar

4 large egg yolks

1 teaspoon grated lemon zest

1/3 cup freshly squeezed lemon juice

¼ cup whole milk

1 teaspoon vanilla extract

8 large egg whites

1 teaspoon cream of tartar

Meringue Topping (optional)

3 large egg whites

¼ teaspoon cream of tartar

1 cup granulated sugar

¼ cup water

¼ teaspoon salt

1 teaspoon freshly squeezed lemon juice

For the lemon filling

4 large egg yolks

1½ cups granulated sugar

1 teaspoon grated lemon zest

1/3 cup freshly squeezed lemon juice

1/8 teaspoon salt

¼ cup cornstarch

2½ cups warm water

Directions

Let’s prepare the lemon filling first. Beat the egg yolks, sugar, lemon zest, lemon juice, and salt in a medium mixing bowl with an electric mixer on medium speed. In a separate bowl, stir the cornstarch into the water, then beat into the egg mixture.

Transfer to a double boiler and cook, stirring occasionally, until thickened. Cool slightly, then pour into a bowl, cover, and chill.

Step 1

Now let’s make the cake. Preheat the oven to 325 °F. Butter and flour two 3½ × 8-inch loaf pans.

Step 2

Combine the flour, baking powder, and salt in a mixing bowl.

Step 3

Combine the oil, 1 cup of the sugar, and egg yolks in a large mixing bowl. Beat with an electric mixer on medium speed until the sugar is dissolved. Beat in the lemon zest, lemon juice, milk, and vanilla. Add the flour in three stages until combined.

Step 4

In a clean bowl with clean beaters, beat the egg whites until foamy. Add the cream of tartar and remaining 1/3 cup of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter with a rubber spatula.

Step 5

Divide the batter between the pans and bake for 20–25 minutes, or until the cake springs back when touched and a tester inserted in the center comes out clean. Transfer to a wire rack to cool completely.

Step 6

If you’d like to make the topping, in a clean bowl with clean beaters, beat the egg whites and cream of tartar until stiff peaks form; set aside.

Step 7

Heat the sugar, water, and salt in a saucepan over medium heat, stirring occasionally, until the mixture boils. Continue to cook for 2–3 more minutes, or until a candy thermometer reaches 238 °F.

Step 8

Pour the syrup very slowly over the egg whites and beat at high speed until stiff peaks form. Stir in the lemon juice.

Step 9

Cut each loaf horizontally into three layers. Place one layer on a serving plate and top with one- fourth of the filling. Place a second layer on top and spread with another one-fourth of the filling. Top with the third layer and add a dollop of meringue. Repeat with the second loaf, filling, and meringue.

You probably want to increase the amount of sugar a tiny bit and use less juice. I haven’t tested this chiffon cake recipe with regular lemons. Give it a try and let me know if it worked out well! 

Bon Appetit!