The wind is churning the bay and blowing the leaves on the trees so that even they seem to be shivering. It’s that sort of dreary grey and cold…ok only 60 degrees but hey that’s cold here, kind of day. So I turn on every light in my house and snuggle in, attempting to warm up my mood and my feet. Part of me actually enjoys the occasional bleary day, especially after 3 years on Guam, this seasonal weather is a welcome change of pace.
Citrus has that mood brightening effect for me. Smelling it, tasting it, it’s so bright and sunny…maybe it just reminds me of summer days, but a little slice of something citrusy makes life good. I have found yet another reason why I love Florida, our farmer’s market is year round AND right now is serving up goodies like kale, turnips, swiss chard, etc. but for the first time ever in my life – fresh citrus.
When I saw the first basket stacked full of lemons and behind it, satsuma oranges, after asking what they were…I had to get them. I’ve never had Meyer Lemons before, but I’m a huge fan now. It’s still lemony but they are larger than regular lemons, and not as tart. There’s something mildly sweet about them. It was perfect to give this yogurt cake a nice lift. I’ve been eating this for breakfast…and it really is a great way to start the day or end it.
Iced Meyer Lemon Yogurt Cake
(Heavily adapted from Smitten Kitchen)
2 Meyer Lemons (zest and juice)
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
2 teaspoons grated lemon zest (one meyer lemon)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed meyer lemon juice + 1 Tablespoon sugar