Meyer Lemon Cake<\/p>\n\n\n\n
This recipe is the revised from the one I published in the\nnewspaper in April, 2019. This has worked well for me. Kate Mackey served the\noriginal recipe recently at book club. She got it from an English friend and\ngraciously shared it with me. It is so wonderful I recently brought it to a\ndinner party at the Great Bear Vineyards. I\u2019ve adapted the recipe and\ninstructions slightly to make it work for me. <\/p>\n\n\n\n
Lemon Cake<\/p>\n\n\n\n
2 small Meyer lemons
1 cube salted butter, melted
1 cup sugar
2 eggs
\u00be cups white flour
2 teaspoons baking powder
\u00bd teaspoon sea salt
\u00bd teaspoon baking soda<\/p>\n\n\n\n
Lemon Icing
1 \u00bd cups powdered sugar
Juice of \u00bd to 1 Meyer lemon
\u00bd 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<\/p>\n\n\n\n
Preheat the oven to 350 degrees. Prepare a Bundt pan with\nvegetable oil.<\/p>\n\n\n\n
Prepare the Meyer lemons by washing, removing both ends and\nall seeds, quartering, and putting in a food processor, skin and all. Blend for\nabout 1 minute, or until the pulp and skin form a smooth paste. Still using the\nfood processor, add the butter, sugar, and eggs to the lemons and combine well.\n<\/p>\n\n\n\n
Put the flour, baking powder and salt in a large mixing\nbowl. Add the liquid lemon mixture to it stirring with a wooden spoon until all\ningredients are blended. Do not over mix. <\/p>\n\n\n\n
Pour into prepared Bundt pan and bake for 30 \u2013 40 minutes,\nchecking early to ensure it does not overcook. The top will be cracked when\ndone, and a straw or knife will come out clean with no crumbs on it. Remove\nfrom the oven for 10 -15 minutes, or longer, and remove from the pan by turning\npan upside down and hitting the edges on something. Place on a round plate or\nfooted cake platter. <\/p>\n\n\n\n
While cake is cooking, prepare the frosting. In a medium\nbowl, add all the ingredients, starting with juice from \u00bd lemon and stir. Texture\nof frosting should be thick, but spreadable. If more liquid is needed,\ngradually add the remaining juice. <\/p>\n\n\n\n
Spread the icing over the cooled cake. Garnish with zest of\none lemon and several edible flowers such as violets, Johnny Jump Ups or Calendula\npetals. 8-10 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/659"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=659"}],"version-history":[{"count":1,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/659\/revisions"}],"predecessor-version":[{"id":660,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/659\/revisions\/660"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}