Pin It


If you've never had a meyer lemon, you're missing out. I had heard of these so called "meyer lemons" on so many cooking blogs, but I had never seen them at the grocery store. I assumed they were just another more exotic fruit that I would never get my little hands on up here in the good ole' Sault. Well, to my surprise while shopping at Rome's last week, I came across bags of meyer lemons. I couldn't believe my eyes and just had to pick up a bag. If you don't know what a meyer lemon is, it's said to be a cross between a regular lemon and a mandarin orange. It looks just like a lemon from the outside, but tastes much sweeter. They are a real treat, and not in season for very long. If you ever happen to come across these rare finds in the grocery store, pick them up. They're good! I had a hard time trying to decide what to make with these little gems, but ultimately decided on this lemon yogurt cake. The original recipe uses just regular lemons, so if you can't find meyer lemons, regular ones are also great. This cake was so moist and delicious. Pure heaven. Here's the recipe (note: If you don't have meyer lemons, this recipe is still fabulous with regular lemons).
Meyer Lemon Yogurt Cake
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated meyer lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed meyer lemon juice
1/3 cup sugar
Directions:
Preheat the oven to 350 degrees F. Grease and flour a loaf pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean (mine took 60 minutes).
Meanwhile, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
Garnish with fresh raspberries.
Recipe adapted from
Ina Garten's Lemon Yogurt Cake
Pin It