Meyer Lemon Cake with Lavender Cream

The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. The secret to the moistness of the tender layers is olive oil-a common ingredient in Provençal cakes-and they take well to the bright lemon curd and loose billows of lavender-honey cream.

For cake

  • 2 tablespoons unsalted butter, melted, for brushing pan

  • 5 large eggs, separated

  • ¾ cup sugar, divided

  • ¾ cup extra-virgin olive oil

  • 1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice (see Cooks’ note, below)

  • 1 cup cake flour (not self-rising)

  • ½ teaspoon salt

For cake

  • ½ cup plus 1 tablespoon sugar

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt

  • 1 teaspoon grated Meyer lemon zest plus ¾ cup Meyer lemon juice

  • 1 large egg yolk

  • 1 tablespoon unsalted butter

For lavender cream Equipment:

  • Equipment: an 8-inch springform pan

  • Garnish: confectioners sugar

See full recipe on Epicurious
Meyer Lemon Cake with Lavender Cream photo

PREP TIME: 1¼ hr

TOTAL TIME: 3 hr

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