Pucker up and get ready for some Meyer lemon madness. I’ve been busy with Meyer lemon yogurt cake, thumbprint cookies filled with Meyer lemon curd, Meyer lemon sorbet, and Meyer lemon marmalade => I think I’m in love.
According to Alice Waters’ book Chez Panisse Fruit, Meyer lemons “…are sweeter than other lemons, and…a hybrid of lemons and mandarins…they are juicier and their skin is more tender (than other lemons)…”
These lemons have super soft and smooth skin.
If you’ve got an overabundance of Meyer lemons, check out this website for some tantilizing Meyer lemon recipes.
AND…if you’re feelin’ frisky, this yogurt cake also likes the addition of berries or poppyseeds!
Meyer Lemon Yogurt Cake
recipe adapted from Ina Garten
makes 1 loaf pan’s worth of cake
1 1/2 cups all-purpose flour
2 t. baking powder
1/2 t. salt
1 cup plain yogurt (I used non-fat)
1 cup sugar
3 large eggs
2 t. Meyer lemon zest (from 2 lemons)
1/2 t. vanilla
1/2 cup vegetable oil
1/3 cup lemon juice
~1/3 cup sugar (I used a little less than 1/3 cup)
1. Preheat oven to 350 degrees F. Grease a loaf pan and line with parchment and then grease and flour the pan.
2. Sift together flour, baking powder, and salt.
3. In a separate bowl, whisk together yogurt, sugar, eggs, zest, and vanilla.
4. Mix the dry ingredients into the wet ingredients. Fold in the vegetable oil.
5. Bake for 50 minutes.
6. While the cake bakes, cook your lemon juice with your sugar until the sugar dissolves and the mixture runs clear. Pour it over the cake.