Recipes

Meyer lemons are a tasty cross between lemons and mandarin oranges-and they're in season! Pick up some and try this recipe, then top with Sara's traditional vanilla buttercream before covering in fondant.

3 cups cake flour

1 cup granulated sugar, divided

4 large eggs, separated

1 cup water

1 cup vegetable oil

Zest of 1 Meyer lemon

2 teaspoons baking powder

1 teaspoon pure vanilla extract

Preheat oven to 375° and prepare paper lined muffin trays. Using an electric mixer, sift together flour, baking powder, and ½ cup sugar. in a separate bowl, combine egg yolks, oil, water, vanilla, and zest. Mix until combined, about 1 minute. Add wet ingredients to dry ingredients a little at a time and whisk until a paste forms. Scrape down the sides of the bowl with a spatula, an continue adding wet ingredients until all are combined and beat for 2 minutes on medium speed. In a separate bowl, whisk egg whites until soft peaks form. Gradually add the remaining sugar while beating egg whites until medium peaks form. Gently fold egg whites into batter ½ at a time, to achieve light and fluffy mixture. Spoon batter into each cup, filling about ¾ full. Bake 20 minutes or until tops spring back when lightly touched. Remove from oven and allow to cool completely before topping or frosting.