Short & Sweet: Meyer Lemon Pecan Cake
You may have noticed something has changed here at Chasing Delicious. Yes, it is in fact that time of the year again. Spring cleaning is upon us. And so, as I have cleaned my house from top to bottom, reorganized my kitchen from cabinets to drawers, and even managed to tackle the two-years untouched shed, I’ve decided my site needed a little spring cleaning of it’s own.
You’ll notice a new logo, some new icons on the top right, a simplified menu on the left and a new color theme – or should I say a new lack-of-color theme. If you’d like to follow me elsewhere online (Facebook, twitter, pinterest, etc) or even shoot me an email, you can do that up at the top right of the screen now. The menu on the left will still take you to some Chasing Delicious favorites (Recipes, Kitchen 101, Encyclopedia, Blogs, etc).
Love it or hate it, the recipes are the same. My dedication to all-natural, from-scratch preparation, delicious baking is still top priority here at Chasing Delicious. I still plan to tell you stories. I will continue to explore food photography with an emphasis on improving my skills and giving y’all some mouth watering images in the process. And most importantly I have not given up on my chase for that ever elusive, most delicious dish ever. But now I’m inviting you to join me in the chase too!
That brings me to my favorite part: the new Recipe Linkup here at Chasing Delicious. The reason I started a food blog was to join the amazing community of food bloggers, share my ideas and recipes and hopefully inspire others to do the same. If you’ve ever – or plan to in the future – make one of my recipes or a recipe of your own inspired by one of mine you can email me a link, a super short (twitter-short) recipe bio, your name and blog name and I will post a link to it on the Recipe Linkup page. You can check ti out now but since I just started this the page, it is a bit bare. I will hopefully have some of y’all’s recipes up very soon though.
As for celebrating, I decided to make a super simple, very scrumptious cake. This is a whipped cream cake, meaning whipped cream is folded into the cake, and one of my favorite yet. This method makes the cake dense and very moist – does it get better than that in a cake? The Meyer lemons and pecans both add a subtle layer of flavor that together make this a deliciously nuanced treat. If you’re unfamiliar with Meyer lemons, they’re a sweeter variety of lemon that when fully ripe appear orange on the outside – make no mistake though they’re still a lemon and can be quite tart, so don’t go biting into one. The use of a sweeter lemon in this recipe give this cake a less in-your-face lemon taste and more of a sweet, subtle lemon taste. With the nuttiness and richness of the pecans, this cake is perfect on its own or great lightly sprinkled with powdered sugar.
Meyer Lemon Pecan Cake
This recipe is adapted from a Bo Friberg recipe and will yield enough batter for 1 – 1 quart loaf pan. Take care to notice the oven is preheated to 375°F then lowered to 325°F once you place the cake in the oven.
Substitutions: You can substitute pre-ground pecans or pecan flour for the whole pecans and powdered sugar. You can also substitute normal lemons for the Meyer Lemons but expect a tarter cake.
Difficulty: Short & Sweet
1 quart loaf pan lined with parchment paper
Stand mixer with whisk attachment or a large bowl & whisk
Toothpick or wooden skewer
2 ounces pecans
1/2 ounce powdered sugar
1 cup heavy whipping cream
6 ounces granulated sugar
1 tablespoon Meyer lemon zest
1 tablespoon Meyer lemon juice
1/4 teaspoon vanilla
2 1/2 ounces bread flour
2 ounces cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1. Preheat an oven to 375°F. Butter and flour a loaf pan or line the pan with parchment paper on the bottom and sides.
2. Using a food processor, blend the pecans and powdered sugar together until the pecans are very fine. Take care not to run the processor too long as you want to avoid caking the pecan sugar mixture or worse creating pecan butter . Set aside.
3. Whip the whipping cream to stiff peaks. Set aside in the refrigerator
4. Mix together the flours, baking powder and salt in a bowl. Add the processed nuts and powdered sugar. Set aside.
4. Whip the sugar and eggs together at high speed until the mixture is light and fluffy, about 5 to 10 minutes. Add the vanilla, lemon zest, and lemon juice and mix in well.
5. Fold 1/2 of the dry mixture into the egg mixture until incorporated. Then fold in 1/2 of the whipped cream into the egg mixture until incorporated. Repeat using the remaining dry mixture then the remaining whipped cream. Take care not to deflate the eggs or whipped cream.
6. Pour the batter into the prepared pan.
7. Reduce the heat of the oven to 325°F and bake the cake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Because this cake has such a high moisture content, be sure not to take the cake out of the oven too soon.
8. Cool on a wire rack. Serve on its own, with a dusting of powdered sugar, or under a lemon syrup.