In the realm of citrus, the Meyer lemon is as a beloved gem.
Its unique flavor profile balances the tartness of a traditional lemon with the subtle sweetness of a mandarin orange. However, like many fruits, the meyer lemon is seasonal.
The good news, though? Our Meyer Lemon Compound is available year round.
Before we dive into the recipe, it's essential to understand the subtle yet significant distinctions between "regular" and Meyer lemons.
Unlike the familiar Eureka or Lisbon (reuglar) lemons, Meyer lemons boast a thinner, smoother skin with a deeper yellow hue, resembling more closely the appearance of a ripe mandarin. But it's the flavor that truly sets them apart. Meyer lemons offer a complex interplay of sweet and sour, with floral undertones that elevate any dish they grace.
Whether it's the peak of summer or the depths of winter, this concentrated product captures the essence of Meyer lemons in a convenient and versatile form.
This Meyer lemon sheet cake is the perfect way to enjoy the beauty that is this flavor & product. It's sweet, but not overly sweet. Tangy, but not sour. It's quite honestly, the best of both worlds and the best lemon cake we've ever made.
The fluff of the cake mixed with the meyer lemon buttercream it truly just, chef's kiss.
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Preheat the oven to 350°F (177°C). Grease a 9 x 13 sheet pan and line with parchment paper. Spray the parchment paper with a bit of spray oil to help with removal.
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In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, and set aside.
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Using a stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy. Then, add the sugar and beat on high speed until creamed together. Scrape down the sides and bottom of the bowl with a silicone spatula as needed.
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Add the egg whites and beat on high speed until combined, about 2 minutes. Then beat in the sour cream, Amoretti® Meyer Lemon Compound, and Amoretti® Vanilla Madagascar Bourbon European Style Water Soluble (with alcohol).Scrape down the sides and bottom of the bowl as needed.
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On low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
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Pour batter evenly into prepared cake pans. Bake for around 24-25 minutes or until the cakes are baked through. Insert a toothpick into the center of the cake, if it comes out clean, it is done.
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Allow cake to cool completely before frosting and assembling.
