Meyer Lemon Cake with Labne
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Recipe Intro From lisathompson
This inventive Meyer lemon cake with labne brings together the boldness of raw Meyer lemons and the creamy richness of strained labne for a uniquely distinct dessert. As opposed to a traditional lemon yogurt cake, this cake is rooted in Middle Eastern influences, labneh imparts a tangy, velvety texture into the cake, harmonizing effortlessly with Meyer lemons and almond meal.
Recipe Description
This versatile cake perfectly balances sweetness, bitterness, and unique texture. Inspired by a popular “whole clementine cake,” with versions by Nigella Lawson, The New York Times, and others, I wanted to narrow my focus to highlight one of my ingredients: Meyer lemons.
This version also varies from others because I keep the whole citrus raw- pith, peel, flesh, and all, to eliminate the step of boiling the citrus first. The result has a deep lemon flavor, having the pleasant bitterness you get from a Negroni or radicchio.
- Meyer Lemon Cake Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Meyer Lemon Cake Ingredients
Labne
[Pronounced “lab-nay.”] Labneh, or Labne, is a Middle Eastern-style yogurt that has been strained to achieve a thick, creamy consistency. This versatile ingredient brings a velvety richness to this cake. If you can't find labneh, a suitable substitute would be an equal amount of plain Greek yogurt or sour cream.
Meyer Lemons
With their fragrant aroma and sweeter flavor than regular lemons, add a vibrant citrusy twist to dishes like the Meyer Lemon Labneh Cake. For those unable to source Meyer lemons, try making our clementine cake with labneh instead!
Almond Meal
Almond meal is a finely ground mixture of almonds and is a key player in providing the dense, cheesecake-like texture to the Meyer lemon labneh cake. Its nutty profile complements the citrus flavors perfectly. If almond meal is unavailable, almond flour can be used as a suitable alternative, maintaining the desired texture.
Test Kitchen Notes
Labneh Incorporation
When incorporating labneh into the cake batter, ensure a smooth blend by gradually adding it to the wet ingredients. This step guarantees a velvety richness and even distribution of flavors throughout the cake.
Almond Flour Consistency
Sift almond flour thoroughly to remove any lumps, ensuring a consistent texture in the batter.
Optional Mix-Ins
Experiment with the optional mix-ins, such as poppy seeds and almond extract, by adding them in the designated steps below.
Baking Duration
Keep a close eye on the cake during the last 10 minutes of baking to achieve the perfect golden-brown edges.
Powdered Sugar Dusting
If opting for the optional powdered sugar dusting, wait until the cake has cooled completely. This ensures a delicate, sweet finish on the surface of the cake without melting into the cake.
FAQs
Can I substitute labneh with another type of yogurt?
You can substitute labneh with an equal amount of plain Greek yogurt or sour cream for a similar texture and taste.
What if I can't find Meyer lemons?
If you can't find Meyer lemons, use the same amount of regular lemons or about 3 small clementines instead.
Is almond flour the same as almond meal?
While they are similar, almond flour is typically made from blanched almonds, resulting in a finer texture, whereas almond meal is made from whole almonds, retaining a coarser texture. Either can be used in this recipe.
How should I store the Meyer Lemon Labneh Cake?
The cake can be stored tightly wrapped at room temperature for up to 1 day or refrigerated for up to 1 week.
Can I use a different pan size?
If you don't have an 8-inch cake pan, use a pan of a similar size and adjust the baking time as needed. Make sure that the center is fully set without jiggling before removing it from the oven.
Recipe Card
For the cake
ingredients
- 6 ounces Meyer lemons (about 2 medium), cut into 1/8ths
- 1 cup granulated sugar
- 2 large eggs,
- 1/3 cup neutral oil, such as grapeseed or avocado oil
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup Karoun Labne Spread & Dip,,
- 3 cups almond meal
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- Whipped cream (optional), for serving
Optional Mix-ins
ingredients
- 3 tablespoons poppy seeds, (add with vanilla extract in step 3)
- 1/2 teaspoon almond extract, (add with dry ingredients in step 4)
- Powdered sugar, for dusting, optional
Method
Step 1
Preheat the oven to 350°F. Coat an 8" round or square baking pan with nonstick cooking spray, and line the bottom and sides with parchment paper.
Step 2
Remove any visible seeds from the lemons. Blend sugar and Meyer lemons in a food processor for 1 minute until smooth.
Step 3
Incorporate the labneh by whisking for about 30 seconds, then add the Meyer lemon mixture until light and fluffy and thoroughly combined.
Step 4
Sift almond flour, baking powder, and kosher salt into the bowl with the wet ingredients. Stir the mixture until no dry spots are remaining. Transfer the combined mixture to the prepared pan.
Step 5
Bake the cake for 40-45 minutes or until the edges turn golden brown and the center fully sets without jiggling. Allow the cake to cool completely, then, if desired, dust it with powdered sugar and top it with whipped cream before slicing and serving.
Step 6
Store the cake tightly wrapped at room temperature for up to 1 day or refrigerate for up to 1 week.