Bright, sweet, and tart. Citrus fruits are the sunshine of the cold season. Right here in California, I am so grateful to find fresh Meyer lemons at my local farmers market from the start of November all the way through May. Said to be a cross between a lemon and a mandarin orange, Meyer Lemons remind me of my favorite Japanese Yuzu. Both citrus fruits have an incredibly refreshing aroma and fragrance that they are best used in dressings and desserts. Whenever I scoop up some of these seasonal fruits, I can’t wait to make this Meyer Lemon Chiffon Cake. A light, airy cake that is bursting with the sweet scent of lemons. It’s a perfect slice of cake to enjoy with coffee or tea!
What is Meyer Lemon?
Some of you may not have heard of Meyer lemons. I didn’t know anything about it until I came to the United States. When I Googled Meyer lemon, I found out they originated in China (that was unexpected) and were brought to the U.S. by Frank Meyer – which explains the name. But Meyers lemons didn’t become popular until the end of the 1990s when chefs like Alice Waters at Chez Panisse started to use in “California Cuisine” and Martha Stewart featured them in her recipes (source). Meyer lemons are moderately acidic and do not have the tangy flavor of regular lemons. They even taste slightly sweet. My favorite part of Meyer lemons is their rinds. They smell so good that if there were a pile of Meyer lemon zest I feel like I could dive right in! Another Meyer lemon recipe: Meyer Lemon Pound Cake
Airy, Fluffy, Not-So-Sweet Meyer Lemon Chiffon Cake
Chiffon cake has been one of my favorite desserts to make at home. Once you learn the trick of making a delicate, frothy meringue, the rest of it is rather straightforward.
Popular Dessert Cake In Japan
The Japanese love a good cake! As the texture is light and airy, chiffon cakes are a popular dessert cake in Japan. They are made of simple ingredients like oil, eggs, sugar, flour, and flavorings. Personally, I enjoy making chiffon cakes at home because I can balance the taste with a key flavor so it’s not overly sweet. With their intense and natural sweetness, Meyer lemons make an excellent flavoring for the cake.
Can we substitute regular lemons for Meyer Lemons?
Yes, you can, in most recipes. Just keep in mind that the Meyer lemon is less tart and slightly sweeter. You probably want to increase the amount of sugar a tiny bit and use less juice. I haven’t tested this chiffon cake recipe with regular lemons. If I tried it one day, I’ll write down the measurement in the recipe (please remind me).
How to Make The Perfect Chiffon Cake
If you are a beginner baker and wish to give this chiffon cake a try, you will want to master the technique of whisking the meringue (beaten egg whites). Just like any baking project, it takes some practice, but the result is always rewarding. And while the citrus fruit is still in season, I hope you grab a bag and make this delightful Meyer Lemon Chiffon Cake!
More Amazing Dessert Cake Recipes You’ll Love:
Matcha Green Tea Chiffon Cake Earl Grey Chiffon Cake Orange Chiffon Cake Chocolate Chiffon Cake Matcha Mille Crepe Cake Castella Cake (Easy Japanese Honey Sponge Cake)
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