Friday, March 19, 2010
Can anyone explain to me what all the hype is about Meyer lemons?
I get that they are sweeter, less pith, more tangerine-like.....but people talk about them like they are royalty. "Those aren't lemons, those are meyer lemons!" They had some recently at my grocery store, so I picked some up to see what all the fuss was about. Personally, I didn't get it. In fact, if anything, I thought baked like this in a cake they tasted less lemony. Feel free to fill me in on what I'm missing.
Meyer lemons or not, this is worth making!
from Barefoot Contessa
2 sticks butter
2 c sugar
1/3 grated lemon zest
3 c flour
1/2 t baking powder
1/2 t baking soda
1 t salt
1/4 c lemon juice
3/4 c buttermilk
1 t vanilla
1/2 c sugar
1/2 c lemon juice
2 c powdered sugar
3 1/2 T lemon juice
For the cake:
Cream butter and 2 cups of the sugar until light and fluffy, about 5 min.
Add eggs one at a time.
Sift dry ingredients in separate bowl.
Separately, combine 1/4 lemon juice, buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately, beginning and ending with flour.
Pour into greased and floured bundt pan or two loaf pans.
Bake at 350 degrees for 45 min. to an hour, until tester comes out clean.
For the syrup:
Cook 1/2 cup sugar with 1/2 c lemon juice in a small sauce pan over low heat until sugar dissolves.
When cake is done, cool for 10 min, invert and brush with lemon syrup.
Allow to cool completely.
For the glaze:
Combine powdered sugar with remaining lemon juice, whisking until smooth.
Pour over top of cake.