Many Meyer’s Make Much

Meyer Lemon Pound Cake

I always knew the flavor of the Meyer lemon differed greatly from the other lemon and now I understand why.  The Meyer lemon is a cross between a mandarin orange and a lemon making them less bitter.  Apparently winter time is when they’re in season and Costco had a four-pound bag for $5!!  (That’s a bargain when here in NYC lemons are 3 for $4.)

Check here for more info on the Meyer lemon.

Sometimes it’s soothing to allow one’s ingredient reserve to guide them in their baking and cooking choices; it allows for creativity, experimentation, and growth.

The following recipe is one I created using a few recipes I found online.  That is another thing I love doing – creating and tweaking recipes.

Oh, I also made a delicious Meyer lemon and ginger-ade!  I can post that recipe if desired.

I made a Meyer lemon glaze that just intensified the lemony delicious-ness.

Glaze:  confectioner’s sugar and Meyer lemon juice.  That’s all.

Here’s the recipe…

Meyer Lemon Pound Cake

Ingredients

5-6 Meyer lemons

DRY

1 ½ C flour
¼ t baking soda
¼ t baking powder
¼ t salt

CREAMING

3 oz unsalted butter softened
3 oz cream cheese
3 T Meyer lemon zest
1 ¼ C sugar
3 eggs

LIQUID

½ C plain Greek yogurt
3 T Meyer lemon juice

Instructions:

Zest all the Meyer lemons; juice two of the lemons; combine the lemon zest with the sugar and set aside to build the aromatics.

Sift together the flour, salt, baking soda, and baking powder and set aside.

Cream butter and cream cheese until light and fluffy; add the sugar and lemon zest mixture to the butter and cream cheese and mix well; add eggs one at a time.

Combine the lemon juice with the yogurt; add this to the creamed mixture alternating with the flour mixture and combine, do not over beat.

Pour batter into a large, greased loaf pan and bake at 325 F for about 35 minutes.


Fresh Raspberry Rapture

Raspberry Almond Cream Cheese Coffee Cake

I really like being given an ingredient then coming up with a creative way to use it. Fun!

These raspberries were my inspiration. One does not need to look far for baking inspiration especially during the summer.  Fruits are plentiful.  I happen to be very fortunate to live in a neighborhood that has a Whole Foods nearby and a wonderful mom & pop called Mani Market where I get most of my summer fruits from as I find them the most flavorful and local.

These raspberries were sublime perfection.  As delicate as they are I managed to maintain their shape in this recipe.  The heat of the oven enhanced and distributed their flavor.  The lemon and almond are wonderful taste pairings to the raspberries and the cream cheese smoothed out any sharpness.

Here’s the summer fresh recipe.  A few steps but worth it.  I cut my final cake up, wrapped the slices and froze.  Nice with a piping hot cup of coffee.

Raspberry Almond Cream Cheese Coffee Cake

Yield = One 10” or 9” round cake

Ingredients

Mostly Wet

3 large eggs
1 cup sugar (1/2 C)
4 T butter, softened
½ C plain yogurt
¼ C vegetable oil
1 T lemon juice

Dry

2 t baking powder
1 ¾ C all purpose flour

Add-Ins
10 oz raspberries, sliced in half
1/4 cup sliced (or chopped) almonds

Cream Cheese Layer

6 oz. cream cheese (6 oz.)
¼ C confectioner’s sugar
½ t vanilla

 

Process:

Combine first 5 mostly wet ingredients, mix well; in a separate bowl mix together the flour and baking powder, add to the wet mixture and mix careful not to over work the gluten.

Cream cheese layer:  combine sugar, vanilla and cream cheese, mix till smooth.

Pour half the cake batter in prepared pan, add the raspberries pushing them into the batter, add the cream cheese. Layer the remaining batter on top and raspberries then sprinkle with almonds.

Bake 40-50 minutes in preheated 350F oven.

Dust with confectioner’s sugar.