Meyer lemons are a dose of sunshine in an otherwise foggy, sunless, cold, and damp winter. That pretty much sums it all up. My cousin, Dixie, resides in the climate which can produce delicious Meyer lemons in his yard. He also has tangerines…in his yard. In January. Here’s the good part, he sent me a box of lemons and tangerines. I love UPS in January.
Here is a picture to show you a comparison of the two lemons. Note: the grocery store lemon has the sticker on it. Not really a good specimen of my resident lemon. It’s looking kind of iffy. You all know what I mean. Kind of like how we all feel half way through a grey and cold winter. Okay, where was I? Meyer lemons are about the size of a medium orange. The skin is very tender and smooth. They are yellowish-orange in color and the taste is not as tart as the “regular” lemons we are used to buying at the local grocery store. I didn’t detect any of the bitterness that is associated with pure lemon juice. Just a pure lemon taste and perfume. They are super juicy too. Four lemons yielded me a little more than a cup of juice.
They were so pretty, I wanted to keep taking picures of them. I also wanted to bake with them. Sometimes, the hardest part of baking a new recipe is deciding which recipe to use. Well, Dixie solved that dilemma by sending me his favorite lemon pound cake recipe along with the fruits. This girl got busy. The roast was in the crockpot, The Cake soon to be made. This was going to be a good, good, night.
2 sticks of butter, softened (1 cup)
2 cups granulated sugar
2 cups unbleached all purpose flour, sifted
1 Tablespoon fresh lemon juice
1 teaspoon vanilla
5 large eggs, at room temperature
Preheat oven to 350 degrees. Grease and flour a 10-inch cake pan.
Cream butter and sugar until fluffy. Add the sifted flour to the creamed mixture. Stir just enough to blend. Then, add the lemon juice and vanilla and stir well. Add the eggs one at a time mixing well after each addition.
Scrape the batter into the pan and smooth the top. Bake for one hour or until a toothpick comes out clean. (after the first 30 minutes, cover the cake loosely with aluminum foil)
Dixie’s Notes: This is mighty good just by itself. My traditional way of serving it is to put strawberries, blueberries, raspberries, whatever, next to each slice and sift confectioner’s sugar over the top.
If you feel adventurous or your cousin just supplied you with Meyer lemons……..
The Juice: 1 cup lemon juice and 1/2 cup confectioner’s sugar. Heat on low until sugar is dissolved. Let cool.
When the cake is cool and has been transferred to a cake plate, pour over cake and let it absorb. You may not need all of it. (Nella: I used every drop) If that wasn’t enough, and it never is, then do this:
The Glaze: In a small bowl, whisk together 3 Tablespoons of lemon juice with 3/4 cup confectioner’s sugar. Pour over the top of the cake after you have added The Juice.
I had to do one thing different. Since I didn’t have a 10-inch cake pan, I used one of my brand new loaf pans and baked it about 15 minutes longer. I also had to contact Dixie with a question about the recipe. I read through it and I noticed there was no salt, no baking soda, nor was there any baking powder. He assured me the recipe was correct and to make it just the way it was written. So I did. It rose up just fine as it baked, the color was a nice golden brown, the texture was very fine, it was moist and lemony without any bitterness. Did I mention it was good? It was totally good. It was so good, I want a Meyer lemon tree. Do they grow indoors during the winter? I have no idea, but will figure it out. Thank you Dixie!!!!