I have read about Meyer lemons forever and I have never had the opportunity to try them. I think the fact that I've never even seen them before yet have read about them being used over and over again just made the desire to have some even greater.
When I saw some beautiful ones at the store the other day, I knew that I needed to pick them up and give them a try. I had too much going on yesterday to try to make anything with them but today was different. Today I had leftovers from last night to serve for dinner which left me with a little time to make something.
I did a quick search online for "Meyer Lemons Healthy Recipe" and this one jumped out at me......a Meyer Lemon Olive Oil cake. I had the ingredients for it or I should say that I had some ingredients that would work in it so I gave it a shot. I was pretty pleased with the way it turned out so I thought I would share it with you here. I hope you enjoy it as much as we did.
Meyer Lemon Olive Oil Cake
Adapted from the recipe by
Winnie Abramson at Healthy Green Kitchen
posted here at Mind Body Green
Serves 8*1 1/2 cups white spelt flour (or use all purpose unbleached flour or almond flour if you need it to be gluten-free) *I used All Purpose Flour because that was what I had on-hand.
*2 teaspoons baking powder *Again, you can substitute a mixture of 1/4 tsp. baking soda and 1/2 tsp. of cream of tartar per 1 teaspoon of baking powder.
*pinch of sea salt
*2 teaspoons candied Meyer lemon peel (or use Meyer lemon zest or regular lemon zest) *I used Meyer Lemon Zest.
*1/2 cup plain organic yogurt *I used Chobani vanilla nonfat Greek yogurt.
*1 cup organic sugar
*3 large eggs, preferably organic and free-range
*1/2 cup fruity olive oil (melted butter would work, too) *I used olive oil
For the syrup:
*1/4 cup organic powdered sugar
*1/4 cup Meyer lemon juice (or regular lemon juice)
For the icing:
*1 cup organic powdered sugar
*3 tablespoons Meyer lemon juice (or regular lemon juice)
Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan. *I only have a 10 inch pan so I baked it in that.
In a medium bowl, mix together the flour, baking powder, and salt. Add the candied lemon peel or lemon zest and mix well.
In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine.
Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to overbake it.
*I set my oven temp to 325 degrees because it's a convection toaster oven and I had some issues during Christmas of over-baking things while getting accustomed to the oven. I read that I should set the temp 25 degrees lower for better baking and so far it has worked. This time I had a hard time getting it done. I ended up baking it for about 35 minutes.
Cool the cake for 15 minutes and then remove the sides of the pan. Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing.
Allow the cake to cool for another 30 minutes or so and then whisk the icing ingredients together. Using a offset spatula (or a spoon), cover the top of the cake with the icing. You can serve the cake immediately, or wait 45 minutes to 1 hour and the icing will harden.
*My notes: This cake was really good We both enjoyed the taste of it. I love a tangy lemon flavor and this had it. I think next time that I will double the syrup. I think it would have been even better had there been more of that to soak down into the cake. I know it adds calories with the sugar but it also adds flavor. I will definitely make this again!
Thanks so much for taking the time to stop by and see me!
This post is linked up with Hearth and Soul Blog Hop, Hookin up with HoH, and Miz Helen's Full Plate Thursday.