Meyer Lemon Spound Cake

Name: Meyer Lemon Spound Cake
Ingredients: Nope, that’s not a typo. I think I may have stumbled upon a new kind of cake, so I figured I should give it a name. It’s rich, moist, and buttery like a pound cake while at the same time being feathery light and spongy.; This particular baking adventure started after seeing Michelle’s Warm Lemon Pudding Cake. I thought it looked delicious, but she didn’t think it went particularly well, so I asked if I could steal the idea and run with it. I envisioned something; To be honest I’m not much of a baker and I’ve never made a molten chocolate cake before. After doing a bit of research it looked like they came in two varieties. In one you stick a piece of cold ganache in the center which melts as the cake cooks; Next there was the matter of flavor. I wanted my cake to be intensely lemony and pleasantly tart, but how was I going eliminate the chocolate while adding enough juice into the batter without throwing the flour/liquid/fat ratio out of whack? My answe; I imagined a really light cake so I knew I’d have to whip up some egg whites. I also wanted a rich creamy center so I knew it needed lots of yolks and butter. Then of course it needed that lemon flavor and tartness so I knew a poor lemon would be s; As a novice baker, one of the first things I learned was that all cakes have essentially the same ingredients, but what makes them different is how they’re mixed. I started by making a sweetened meringue. Then I used the emulsifying effects of egg; With that sorted I moved onto the cooking time. The first time I made these, I cooked them for 10 minutes which yielded a perfectly cooked, incredibly moist cake which was both rich and buttery and light and airy at the same time. Still, it didn’t; Warm… cold… by itself… or with a creme anglaise drizzled on top, this simple cake is a quick dessert that can sate a weeknight dessert craving yet is suitable to be served for company.; 4 Tbs butter melted; 2 extra large eggs separated; 1 egg yolk; 1/4 C sugar; 1 tsp lemon zest (1 lemon); 3 Tbs lemon juice; 1/4 C cake flour sifted; pinch of salt; - See more at: http://norecipes.com/blog/meyer-lemon-spound-cake/#sthash.2Ja3fmOT.dpuf

Meyer Lemon Spound Cake was pinched from <a href="http://norecipes.com/blog/meyer-lemon-spound-cake/" target="_blank">norecipes.com.</a>

INGREDIENTS

•

Nope, that’s not a typo. I think I may have stumbled upon a new kind of cake, so I figured I should give it a name. It’s rich, moist, and buttery like a pound cake while at the same time being feathery light and spongy.

•

This particular baking adventure started after seeing Michelle’s Warm Lemon Pudding Cake. I thought it looked delicious, but she didn’t think it went particularly well, so I asked if I could steal the idea and run with it. I envisioned something

•

To be honest I’m not much of a baker and I’ve never made a molten chocolate cake before. After doing a bit of research it looked like they came in two varieties. In one you stick a piece of cold ganache in the center which melts as the cake cooks

•

Next there was the matter of flavor. I wanted my cake to be intensely lemony and pleasantly tart, but how was I going eliminate the chocolate while adding enough juice into the batter without throwing the flour/liquid/fat ratio out of whack? My answe

•

I imagined a really light cake so I knew I’d have to whip up some egg whites. I also wanted a rich creamy center so I knew it needed lots of yolks and butter. Then of course it needed that lemon flavor and tartness so I knew a poor lemon would be s

•

As a novice baker, one of the first things I learned was that all cakes have essentially the same ingredients, but what makes them different is how they’re mixed. I started by making a sweetened meringue. Then I used the emulsifying effects of egg

•

With that sorted I moved onto the cooking time. The first time I made these, I cooked them for 10 minutes which yielded a perfectly cooked, incredibly moist cake which was both rich and buttery and light and airy at the same time. Still, it didn’t

•

Warm… cold… by itself… or with a creme anglaise drizzled on top, this simple cake is a quick dessert that can sate a weeknight dessert craving yet is suitable to be served for company.

•

4 Tbs butter melted

•

2 extra large eggs separated

•

1 egg yolk

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1/4 C sugar

•

1 tsp lemon zest (1 lemon)

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3 Tbs lemon juice

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1/4 C cake flour sifted

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pinch of salt

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- See more at: http://norecipes.com/blog/meyer-lemon-spound-cake/#sthash.2Ja3fmOT.dpuf

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