Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a ...

It’s just confectioners sugar and Meyer lemon juice. Overall, this cake is a little complex and could take you a couple of hours to make. It’s definitely a labor of love, but it’s so worth it.

Finally, Stewart instructs us to “transfer the cake to a beautiful cake stand, make yourself a big cup of coffee, and enjoy a big piece of cake.” You don’t have to tell us twice!

Meyer lemon coffee cake Servings: Serves 10 to 12 Servings Martha Stewart ...

Sliced Meyer lemons are baked into the batter of this cake for an unexpected tart flavor in each bite. If that's not enough, we've incorporated Meyer lemon juice into the glaze as well.

Combine 3 tablespoons of the lemon juice and the remaining one-fourth cup of sugar in a small bowl. Spoon the syrup over the top of the cake and allow it to be absorbed into the cake. The cake may ...

This is the best Meyer Lemon Pound Cake! It is a lemony moist cake infused with lemon butter glaze that really takes it over the top. Top with a few fresh berries and some homemade whipped cream.

Lemon curd 1 cup Meyer lemon juice (juice from about 6 lemons) 12 tablespoons (1 ½ sticks) butter 1 cup sugar, divided ⅓ cup cornstarch ...

Cake 3 egg whites 1/4 cup and 2/3 cup sugar, in separate batches 1/4 cup flour 7 tablespoons fresh Meyer-lemon juice (about 2 lemons) 1/4 cup melted butter 1 tablespoon grated zest of a Meyer ...

Their cake recipe, which is included in the new “ America the Great Cookbook ” (Weldon Owen, 480 pages, $40), edited by Joe Yonan, calls for the entire fruit.

For the cake: Heat the oven to 325 degrees, and place a rack in the middle. Place the butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment; set aside.