Iced Meyer Lemon Yogurt Cake

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
3 eggs
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

1 cup confectioners sugar
1 Tablespoon water
1.  Preheat your oven to 350 degrees F. and grease or spray with baking spray a loaf pan.
2.  In a large bowl mix together the cake flour, baking powder, and salt.  Set aside.
3.  Zest one of the lemons over a small dish and set aside.
4.  In another bowl or a mixer bowl, blend together the eggs, sugar, yogurt, vanilla, oil and lemon zest.  Mix together well.  Slowly add the flour mixture to the egg mixture, a little at a time, until mixed together.  
5.  Pour the batter into the prepared loaf pan and bake for 45-50 minutes until golden brown on top and if you poke the center with a knife it comes out clean.  Set on a wire rack to cool.
6.  While it cools, heat the lemon juice and sugar in a small saucepan stirring well, heat until the sugar dissolves completely.
7.  Place a wire rack over a baking sheet and turn out the cake on to it.  Poke a few holes in the cake and carefully pour or brush with a basting brush the lemon juice until it’s all absorbed into the cake.
8.  Let cool completely.  Now in a small bowl mix together the confectioners sugar and water, stir until all the sugar has dissolved and is smooth.  Pour the icing evenly over the cake and spread with a knife.  Let set and store in the fridge.  
Enjoy!

Comments

  1. says

    Citrus makes me all perky too! I could use a hefty slice of this delicious cake right now – it’s all cold and dreary outside and I bet a hunk of iced lemon cake with some tea would hit the spot! Hope you have a fun weekend, missy!

  2. says

    Mmm…I make something similar with regular lemons. I LOVE lemons! I’m going to have to try this version. Thanks for making my dull and snowy day brighter! Traci

  3. says

    Winter citrus is definitely one of the highlights of our CA farmer’s market too! Hooray for fresh lemons! I can’t wait for the grapefruit to get here…

  4. says

    I am so jealous that you have such great access to citrus fruits! They really are a wonderful way to brighten a winter day.
    Also, I think we are recipe twins–I just made an extremely similar cake last week, with the addition of blueberries. I love your addition of the glaze too. I will have to add that next time!