Meyer Lemon Pecan Cake

lemon and pecan bread

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

Tools: 

1 quart loaf pan lined with parchment paper

Food processor

Stand mixer with whisk attachment or a large bowl & whisk

Bowls

Spatula

Toothpick or wooden skewer

Ingredients:

2 ounces pecans

1/2 ounce powdered sugar

1 cup heavy whipping cream

6 ounces granulated sugar

2 eggs

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

Instructions: 

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.

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