Meyer Lemon Cake
This recipe is the revised from the one I published in the newspaper in April, 2019. This has worked well for me. Kate Mackey served the original recipe recently at book club. She got it from an English friend and graciously shared it with me. It is so wonderful I recently brought it to a dinner party at the Great Bear Vineyards. I’ve adapted the recipe and instructions slightly to make it work for me.
2 small Meyer lemons
1 cube salted butter, melted
1 cup sugar
¾ cups white flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon baking soda
1 ½ cups powdered sugar
Juice of ½ to 1 Meyer lemon
½ teaspoon vanilla
2 teaspoons melted butter, melted
Zest of 1 lemon, optional for garnish
Flowers of violet, Johnny Jump Ups or Calendula petals, optional for garnish
Preheat the oven to 350 degrees. Prepare a Bundt pan with vegetable oil.
Prepare the Meyer lemons by washing, removing both ends and all seeds, quartering, and putting in a food processor, skin and all. Blend for about 1 minute, or until the pulp and skin form a smooth paste. Still using the food processor, add the butter, sugar, and eggs to the lemons and combine well.
Put the flour, baking powder and salt in a large mixing bowl. Add the liquid lemon mixture to it stirring with a wooden spoon until all ingredients are blended. Do not over mix.
Pour into prepared Bundt pan and bake for 30 – 40 minutes, checking early to ensure it does not overcook. The top will be cracked when done, and a straw or knife will come out clean with no crumbs on it. Remove from the oven for 10 -15 minutes, or longer, and remove from the pan by turning pan upside down and hitting the edges on something. Place on a round plate or footed cake platter.
While cake is cooking, prepare the frosting. In a medium bowl, add all the ingredients, starting with juice from ½ lemon and stir. Texture of frosting should be thick, but spreadable. If more liquid is needed, gradually add the remaining juice.
Spread the icing over the cooled cake. Garnish with zest of one lemon and several edible flowers such as violets, Johnny Jump Ups or Calendula petals. 8-10 servings.