Ingredients with Measurements:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
For the Frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
4. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
5. Stir in the Meyer lemon juice and zest.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. In a separate bowl, beat together the cream cheese and sugar until smooth.
8. Beat in the eggs, one at a time, followed by the sour cream, Meyer lemon juice, and zest.
9. Pour the cheesecake mixture over the cake batter in the pan.
10. Bake for 50-60 minutes, or until the cheesecake is set and the cake is golden brown.
11. Remove from the oven and let cool completely.
12. In a large bowl, beat together the butter and cream cheese until smooth.
13. Gradually mix in the powdered sugar, followed by the Meyer lemon juice and zest.
14. Spread the frosting over the cooled cake.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 530
Fat: 29g
Saturated Fat: 17g
Cholesterol: 135mg
Sodium: 270mg
Carbohydrates: 63g
Fiber: 0g
Sugar: 48g
Protein: 6g
Substitutions for ingredients:
- Regular lemons can be used instead of Meyer lemons.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add a layer of raspberry or blueberry jam between the cake and cheesecake layers.
- Use a different type of citrus, such as blood orange or grapefruit, in place of the Meyer lemon.
Tips and Tricks:
- Make sure the cream cheese and butter are softened before beginning the recipe.
- Use room temperature eggs for best results.
- Let the cake cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
- Top the cake with fresh berries or candied Meyer lemon slices.
- Dust the cake with powdered sugar before serving.
Garnishes:
- Fresh berries
- Candied Meyer lemon slices
- Mint leaves
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting Advice:
- If the cheesecake layer cracks, it may have been overcooked or the oven temperature may have been too high.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food History:
- Meyer lemons are a hybrid citrus fruit that originated in China and were introduced to the United States in the early 1900s.
Flavor Profiles:
- Sweet, tangy, and creamy.
Serving Suggestions:
- Serve the cake as a dessert for a special occasion or as a sweet treat with afternoon tea.
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