Recipe: Meyer Lemon Tangerine Cake

Recipe: Meyer Lemon Tangerine Cake
Meyer Lemon Tangerine Cake. Serves 10 to 12. Note: The cake and curd can be made a day ahead. Cake: 3 ounces (6 tablespoons) unsalted butter, softened. 1 1/2 cups sugar. Finely chopped or grated zest from 2 Meyer lemons and 2 tangerines. 2 1/4 cups …
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Mary Berry Cooks: Whole lemon cake with lemon cheesecake icing
First make the lemon decoration. Peel long strips of lemon rind then cut into fine strips (keep the lemon to juice it for the icing). Place the peel in a saucepan with half the caster sugar, cover with boiling water and boil for 1 minute. Drain and pat …
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Simply the zest: oranges and lemons and a St Clement's cake
It's a shame, then, that it's not more imaginatively deployed – I'm as guilty as anyone of just wheeling out the lemon as an all-purpose tool for brightening a cake. We can do better by our citrus than this. Rather than just throwing any old zest at a …
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