Infusing oils is my new favorite thing. It’s incredibly easy and is such a fun way to breathe new life into old recipes. We have a Meyer lemon tree in our backyard, so I took some of the peels and infused a bottle of algae oil. The entire process takes about 15 minutes from start to finish.
I am using my Meyer lemon-infused oil in everything, from a lemon vinaigrette salad dressing to lemony popcorn. It’s also the star of the incredible light and fluffy lemon cake you see here.
Curious? You can learn how to make Meyer lemon-infused oil in my latest YouTube video! I’m also sharing a few of my favorite recipes that feature it.
If you’ve never tried algae oil, you’re probably wondering if it tastes like seaweed. I assure you it doesn’t – it doesn’t even come from the sea! I love its light, neutral taste that lets the flavors of our food shine through.
It has a high smoke point of 485° Fahrenheit, which means it won’t burn at high temperatures. This is key for frying and sautéing foods. It even holds up when roasting dishes in the oven.
Surprisingly though, one of my favorite uses for algae oil is in baking! It’s absolutely incredible in this light and fluffy lemon cake. Infusing the oil with Meyer lemon gives it this bright citrus taste that can’t be beaten.
A few notes about the cake. Do yourself a favor and splurge on high-quality eggs. Those beautiful golden-yellow yolks of good eggs are what will give your cake this pretty lemony color. Unlike lemon zest, using infused oil to make the cake ensures a consistently strong, but not-too-strong, lemon flavor throughout the cake.
Lemon Cake with Meyer Lemon Infused Algae Oil
A light and airy lemon cake recipe made with Meyer lemon infused algae oil. Algae oil has healthy fats and is great for everything from roasting to baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Meyer lemon algae oil cake ingredients:
- 1/2 cup Meyer lemon-infused Algae Oil (recipe below)
- 1/2 cup Meyer lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1 cup sugar
- 2 tablespoons powdered sugar
Meyer Lemon-Infused Oil Recipe: (makes extra)
- 2 medium Meyer lemons
- 1 cup Algae Oil
Make the Meyer Lemon Chiffon Cake:
- Prepare a 9- or 10-inch springform pan by brushing bottom and sides with algae oil. Line the bottom with parchment paper and brush with oil. Preheat oven to 350º Fahrenheit.
- In a small bowl, stir together the infused oil, lemon juice, and vanilla extract. Set aside.
- In a separate small bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Combine eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high for five minutes until the mixture becomes pale and airy.
- With the mixer running, pour in the oil-lemon juice mixture.
- Remove the mixer bowl and stir in the dry ingredients gently by hand. Make sure to break up any lumps, but do not over mix. The batter will be airy and foamy.
- Pour mixture into prepared springform pan. Bake for 45 minutes. The cake will be golden brown when finished. Cool in pan for 10 minutes, then run a sharp knife around the edge to loosen and unhook. Let cool completely on a wire rack with the metal bottom still on.
- Dust with powdered sugar. Slice and serve. The cake will keep in an airtight container at room temperature for up to a week. Just wait to cover with powdered sugar until you are ready to eat.
Make the Meyer Lemon-Infused Oil:
- Use a vegetable peeler or microplane to remove peel from Meyer lemons Avoid taking the pith or white part of the peel. If using a vegetable peeler, you may need to use a sharp knife to gently shave off any pith.
- Combine in a small saucepan and bring to a simmer on medium-low heat. Let simmer for 10 minutes. Remove from heat and strain through a fine mesh strainer. Let cool and transfer to airtight bottle. Will keep at room temperature out of direct sunlight for several weeks.
Traditional lemons will work for infused olive or algae oil if you can’t get your hands on Meyer lemons. You can also swap out all purpose flour for the cake flour but the cake won’t be quite as light and fluffy.
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