Meyer lemons are perhaps my favorite baking fruit of all time. A cross between a lemon and mandarin orange, they have just the right balance of sweet and tart. Several of my friends live in warmer climates where Meyer lemons grow naturally on trees cultivated in gardens or back porches. I love these friends of mine, but do not beat around the bush about resenting their direct access to Meyer lemons while I have to shell out a few bucks every time I need some. I am still hoping (praying) that someday a Meyer lemon tree will be discovered that can survive in the Northeast. I’d grow a whole orchard-full! One of these friends who has access to Meyer lemons is Merry of The Merry Gourmet. As you remember, she gave us a hearty soup recipe last month. I recently saw this recipe on her blog and gave it a try. The cake was thick and moist, but not too dense. It hit all the right notes with the lemony almond flavor combination and was eaten up in two brief days. I think I might make it again soon and offer it to neighbors or friends, it is the perfect kind of bright cheery cake that everyone loves to receive on a drab winter day.
4 Great Meyer Lemon Recipes
1. Meyer Lemon Curd, 5 Ways: This fabulous spread can we used for topping pavlovas, swirling into cheesecake or using for a pie. Best of all, it makes a fantastic gift!
2. Meyer Lemon Sables: These crumbly french sugar cookies contain the perfect dose of lemon in each bite. They look humble but don’t be deceived, the lemony sugar thin is packed with flavor!
3. Skinny Mini Meyer Lemon Cheesecakes: For those of us minding the waistline this skinny cheesecakes are the perfect way to indulge in our favorite Meyer lemon flavor, without all the calories.
4. Preserved Meyer Lemons: Preserving Meyer lemons is a great way to make them last. Preserved lemons are particularly delicious in tangines, soups and stews.
Meyer Lemon Almond Cake, adapted from The Merry Gourmet
1 1/3 cup sugar
8 ounces almond paste
3/4 cup plus 1/4 cup all purpose flour
1 cup unsalted butter, cubed and at room temperature
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon Fiori de Sicilia
Zest of 2 Meyer lemons
6 large eggs, room temperature
Ingredients for Meyer Lemon Glaze
1 cup confectioners sugar
2 to 3 tablespoons Meyer lemon juice
Preheat the oven to 325 degrees F. Butter a 9-inch diameter spring form pan, dust with flour, and tap out any excess.
In a small bowl, whisk together 3/4 cup flour, baking powder, and salt. Set aside.
In an electric mixer fitted with a paddle, beat the butter, sugar, almond paste, and 1/4 cup of flour until the mixture resembles sand. Add the cubes of butter, the extracts, and the Meyer lemon zest. Mix well, thenaAdd the eggs, one at a time, mixing well after each addition.
With the mixer on low, add the flour to the wet ingredients bit by bit until just incorporated. Do not overmix. Pour batter into prepared spring form pan and bake for 65 minutes, or until the top is deep brown and is set in the center.
Remove cake from oven and let the cake cool completely before removing the sides of the pan.
To make the Meyer lemon glaze: Whisk the confectioners sugar with lemon juice. Drizzle it over the cake once the cake has cooled.