Meyer Lemon Yogurt Cake

How beautiful are these meyer lemons? Everything about meyer lemons, the fragrance, the lovely yellow color, and their sweet juice shouts spring and summer. Since these lemons have thinner skin than regular lemons, I wanted to use them up as quickly as possible, so I decided on a meyer lemon yogurt cake.

After some internet searching, I found the incredibly beautiful blog, Brooklyn Farmhouse and recipe for Meyer Lemon and Orange Flower Yogurt Cake which I used as the base for my cake.

I made a few changes, such as using both the juice and zest of three meyer lemons as I was not getting much juice out of the first two.

meyer lemons

And instead of orange flower water, I used a splash of limoncello which ended up heightening the lemon flavor and really making the cake pop.

 

limoncello

I am getting better at baking, and this recipe was definitely an easy one that I put together quickly. The batter was a pretty yellow, flecked with really bright yellow bits of lemon zest, and as a result of the yogurt in the recipe (I used Fage), it was custardy.

lemon cake batter

The cake took less time to cook than the 50-60 minutes recommended. I pulled it out at 40 minutes as it was browning around the edges. And it fell in the middle Sad smile And then when I tried to get it out a chunk of the bottom fell off.

meyer lemon cake

Rather than try to piece it back together, I decided I would “frost” the cake with honey lemon crème once cooled.

And then I ate the broken pieces Winking smile THIS was what I was hoping for when I made my maple yogurt cake, a custardy, moist center with a little bit of golden brown around the edges. This cake is fine all by itself but really came to life with a little of the honey lemon crème. The perfect tea time dessert, I can see this being served with fresh raspberries and cream, a glass of toasty Champagne, and a sunny afternoon.

meyer lemon cake

 

Meyer Lemon and Orange Flower Yogurt Cake, adapted from Brooklyn Farmhouse

Ingredients:

3 Meyer lemons
3/4 cup whole milk yogurt
1 cup plus 2 tablespoons sugar
2 large eggs
1/4 teaspoon orange flower water
1/2 cup vegetable oil (I used canola)
1/2 vanilla bean, split and scraped
1 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder

Procedure:

  1. Preheat the oven to 350°F. Butter and flour the inside of a 9 by 5-inch loaf pan (or you can be lazy like me and spray with cooking spray).
  2. Grate the zest of the lemons (preferably with a microplane zester), taking care not to zest any of the bitter white pith underneath. Juice 2 of the lemons. (Use the juice of the third lemon for something else; maybe some lemonade?)
  3. In a large bowl, whisk together the yogurt, sugar, eggs, and orange flower water.
  4. Add the vegetable oil, Meyer lemon zest and juice, and the scraped vanilla bean seeds.
  5. Add the flour and baking powder, and whisk until just combined (don’t over whisk at this point, or the cake will be tough).
  6. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a knife inserted into the center of the cake comes out clean. (The cake may start to brown excessively on the top; if this happens, cover with foil and continue baking.)
  7. Cool in the pan for 10 minutes. Invert the cake onto a cooling rack, remove the pan, and cool completely before slicing.

Technorati Tags: , , , , , ,

Share

Tags: baking, cake, Food, meyer lemon cake, meyer lemons, recipe, yogurt cake

  1. Julie’s avatar

    Your picture of the lemons the lovely red tablecloth really looks like artwork! Your cake looks amazing… I’m putting Meyer lemons on my shopping list for today! Thanks for the recipe! Happy Saturday =)

    Reply

  2. Megan’s avatar

    Yum! I just made a very similar cake with grapefruit and Greek yogurt. I think your cake could have used 2 more minutes. Mine was browning on the edges too and I almost threw foil over it, but I just let it go instead. And I made sure that when I stuck a toothpick in, barely any crumbs came out. The edges didn’t taste great, but you could trim those away if you wanted. That honey lemon creme must have been the perfect frosting, and toasting is a great save!

    Reply

  3. Jessica Maillet’s avatar

    I had my first meyer lemon when I lived in SF. My friend had a tree growing in her back yard. I WISH they grew here in MA :-) I did see them in the market last month and bought up their whole supply. They make the best lemonade.

    Reply

  4. Shannon’s avatar

    I keep eyeing Meyer Lemon’s at Shaw’s… I love lemon desserts! This looks so good… and honey lemon frosting?! WOW.

    Reply

  5. Jean | Delightful Repast’s avatar

    Meyer lemons are the best! I always have them coming out my ears, so I have developed lots of Meyer lemon recipes and drink lots of Meyer lemonade. And isn’t limoncello a treat!

    Reply

  6. Michelle’s avatar

    I love that you saved your cake! My popovers fell but they were still delicious so I didn’t really care. :-)

    Reply

  7. Raija’s avatar

    Can I have this for half-birthday cake??! YUM! Mouthwatering right now!!

    Reply

  8. MelissaNibbles’s avatar

    Good save! I like the idea of using limoncello!

    Reply

  9. Jolene (www.everydayfoodie.ca)’s avatar

    I have about 3 bottles of limoncello at home that need using up – this is perfect!

    Reply

  10. Jan’s avatar

    lovely cake! i could actually taste the lemons through your photos :)

    Reply

  11. alicia’s avatar

    I love citrus desserts – so refreshing and not usually heavy. I love that you used limoncello in the recipe as well! great substitution!

    Reply

  12. Belinda @zomppa’s avatar

    Can’t agree with you more about Meyers – this looks so flavorful and moist!

    Reply

  13. Kelly’s avatar

    Looks great, so flavorful!!!

    Reply

  14. Jean @ Lemons and Anchovies’s avatar

    Wow, this cake looks wonderful. I would have been happy with the lemony cake alone but it sounds even better with the honey-lemon creme. Nicely done!

    Reply

  15. Kankana’s avatar

    I am lemon fan and I have no clue why I never made this .. Love the way it looks so moist and yummy.

    Reply

  16. Sherry @JustAPinch’s avatar

    I was instantly drawn to your post by the word ‘Lemon’, which for some is my fave flavor this spring. Saved your recipe for the weekend. Thank you for sharing!

    Reply

    1. traveleatlove’s avatar

      Thank you for commenting! My mom said I am not allowed to bring the lemon cake anymore because it is too easy to eat! :)

      Reply

    2. Joy’s avatar

      That cake looks lovely.

      Reply

    3. Jason Phelps’s avatar

      I love this recipe! It sounds like it came out just right even though it might not have been what you had planned.

      Jason

      Reply

new restaurant
WordPress SEO fine-tune by Meta SEO Pack from Poradnik Webmastera