Meyer Lemon Chiffon Cake
Ingredients
- 3 large eggs)
50 g each w/o shell
- 85 g sugar)
(½ cup minus 1 Tbsp; divided into thirds
- 40 ml neutral oil)
(3 Tbsp minus 1 tsp
- 2 Meyer lemons of juice))
(for the zest and ¼ cup (60 ml
- 75 g cake flour
- 1 tsp baking powder
- 2 Tbsp confectioners’ sugar)
(for dusting on the cake; optional
- ½ cup confectioners’ sugar
- ½ Meyer lemon)
(for 1 Tbsp juice
Directions
- 1
Gather all the ingredients. I highly encourage you to use metric measurements using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
- 2
Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Separate the egg yolks and egg whites of 3 large eggs (50 g each w/o shell), and keep the whites in a small bowl or a stand mixer bowl. Refrigerate or freeze the mixer bowl and the egg whites for 15 minutes until cold. (It‘s okay if the egg whites are partially frozen). Tip: In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
- 3
Take out the egg whites and the mixing bowl from the refrigerator or freezer. Set the bowl on the stand mixer with a whisk attachment (I used the KitchenAid Professional Series). Start whipping the egg whites on medium-low speed (Speed 4) until the egg whites are bubbly, opaque, and foamy. Add another one-third of the remaining sugar and continue whisking.
- 4
Using a spatula or hand whisk, add one-third of the meringue into the batter. Mix well by hand until it‘s homogeneous.
- 5
Prepare an ungreased 17-cm (7-inch) chiffon cake pan. From 6–8 inches high, pour the batter into the pan at just one spot to prevent air pockets from forming.
- 6
Dust the top of the cake with 2 Tbsp confectioners’ sugar (optional), if you‘d like. Alternatively, you can top the cake with Meyer Lemon Icing Glaze (optional). To make the glaze, place ½ cup confectioners’ sugar in a small bowl and stir in the juice of ½ Meyer lemon. The glaze should be thick, but pourable. Add more sugar or Meyer lemon juice as necessary to achieve the desired consistency. Drizzle over the cake using a spoon. Slice and enjoy!
- 7
I strongly recommend consuming the cake sooner for the best freshness. However, you can keep the cake covered on a plate or stand at room temperature in a cooler place for 1–2 days. To keep it longer, wrap individual slices in plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.
Meyer Lemon Chiffon Cake
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About this Recipe
Craving a dessert that's both elegant and wonderfully refreshing? This Meyer Lemon Chiffon Cake delivers a burst of sweet citrus flavor in every incredibly light bite, brightening any day with its inviting aroma. It's a truly special treat that leverages the unique qualities of Meyer lemons.
What sets this chiffon cake apart is the aromatic quality of Meyer lemons, a beautiful blend of sweet and tart that brings to mind the refreshing fragrance of Japanese yuzu. This recipe highlights their distinct essence, creating a dessert that avoids the sharp acidity often found in traditional lemon cakes and focuses on a delicate, fragrant sweetness.
Prepare for a dessert experience that is bright, fragrant, and utterly delicate. Each slice promises an airy, cloud-like texture that practically melts in your mouth, infused with the subtle, sweet citrus notes of Meyer lemons. It's a delightful cake that feels both sophisticated and comforting, making it a perfect finish for any meal. The light crumb and vibrant flavor make it an irresistible choice for those who appreciate nuanced citrus desserts.
You can easily tailor the finish of your Meyer Lemon Chiffon Cake to your preference. For simple elegance, a dusting of confectioners' sugar is a classic choice. If you prefer an extra layer of bright flavor and sweetness, consider topping it with a tangy Meyer Lemon Icing Glaze, which complements the cake's delicate profile beautifully. You'll love how these options allow you to customize the presentation and taste.
This delicate cake is a lovely finish to any meal, whether it's a casual gathering or a special celebration. Serve it chilled for the most refreshing experience, letting the sweet citrus notes shine.