Name: Meyer Lemon Cake with Lavender Cream
Cook time: 1 1/4 hr
Total time: 3 hr
Yield: Makes 8 servings
Ingredients: 2 tablespoons unsalted butter, melted, for brushing pan; 5 large eggs, separated; 3/4 cup sugar, divided; 3/4 cup extra-virgin olive oil; 1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice (see Cooks' note, below); 3 tablespoons Meyer lemon juice; 1 cup cake flour (not self-rising); 1/2 teaspoon salt; 1/2 cup plus 1 tablespoon sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1 teaspoon grated Meyer lemon zest plus 3/4 cup Meyer lemon juice; 3/4 cup Meyer lemon juice; 1 large egg yolk; 1 tablespoon unsalted butter; 1 1/2 cups heavy cream; 3 tablespoons mild honey; 1/2 tablespoon dried lavender blossoms; Equipment: an 8-inch springform pan; Garnish: confectioners sugar

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Photo by John Kernick

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.

Recipe notes

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