AliLarter.com

March 9, 2017

On this beautiful day, I thought I’d post a recipe I recently shared with greatideas.people.com, adding in the more health-conscious option. When cooking for company, I use butter, but when making a weekly breakfast loaf for my family, I like to make some heart-healthy substitutions.

I know spring has arrived in my garden when I look outside my window to discover my Meyer Lemon tree ready for picking. Meyer Lemons are the plain-Jane variety’s more floral, less acidic sister – perfect for squeezing into baked treats, like my Meyer Lemon Cake with Lavender Sugar. Spring and summer mean many a garden party, and this recipe is my favorite to bring along for the host. Wrap your loaf in burlap and tie with twine. The sweetly sophisticated flavor, and unfettered presentation, will have the party talking – and wanting more! I took the first loaf of the season to a party last weekend, and let’s just say parents were fighting their children for the last crumbs…I recommend doubling the recipe. For my Lavender Sugar recipe, see last week’s post!

MEYER LEMON CAKE – FOR COMPANY

Cake Ingredients:

1 ½ cups White Flour
1 tsp. Baking Powder
1 tsp. Flaked Sea Salt
½ cup Buttermilk
½ cup Meyer Lemon juice, and zest of one lemon
½ tsp. Vanilla Paste, or Extract
8 tbls. Unsalted Butter, softened
1 1/3 cups Lavender Sugar, or White Sugar
3 Large Eggs
½ cup Almond Meal

 

Glaze Ingredients:

1 1/3 cups Confectioners Sugar
3 tbls. Lemon Juice

 

Directions:

1. Heat oven to 350°. With non-stick spray, coat a loaf pan measuring 8 ½” x 4 ½” x 2 ¾.” In a bowl, mix together flour, baking powder, and sea salt. In another bowl, mix together buttermilk, lemon juice, zest, and vanilla. Set both mixtures aside.

2. Cream the butter and sugar in a bowl with an electric mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Add half the flour mixture, alternating with the buttermilk mixture. Beat until consistent. Fold in the ground almonds. Pour batter into loaf pan and bake, about 55-60 minutes.

3. While cooking, prepare the glaze. Whisk together confectioners sugar and lemon juice until sugar is dissolved. Remove the lemon cake when a knife inserted in the center comes out clean. Let sit in pan for 10 minutes, then turn out onto plate. Drizzle the glaze over the cake, until coated. Sprinkle with lavender, if desired. Devour! X

Makes: 1 loaf


Total Prep Time: 20 mins.

Total Cooking Time: 1 hr.

 

MEYER LEMON CAKE – FOR HOME

Ingredients:

¾ cup Wheat Flour
¾ cup White Flour
1 tsp. Baking Powder
1 tsp. Flaked Sea Salt
½ cup Plain Yogurt
½ cup Meyer Lemon juice, and zest of one lemon
½ tsp. Vanilla Paste or Extract
8 tbls. Earth Balance Butter, softened
1 cup Lavender Sugar, or White Sugar
3 Large Eggs
½ cup Almond Meal

 

Directions:

1. Heat oven to 350°. With non-stick spray, coat a loaf pan measuring 8 ½” x 4 ½” x 2 ¾.” In a bowl, mix together flour, baking powder, and sea salt. In another bowl, mix together yogurt, lemon juice, zest, and vanilla. Set both mixtures aside.

2. Cream the butter and sugar in a bowl with an electric mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Add half the flour mixture, alternating with the yogurt mixture. Beat until consistent. Fold in the ground almonds. Pour batter into loaf pan and bake, about 55-60 minutes.

3. Remove the lemon cake when a knife inserted in the center comes out clean. Let sit in pan for 10 minutes, then turn out onto plate. Sprinkle with lavender, if desired. Devour! x

Makes: 1 loaf

Total Prep Time: 20 mins.

Total Cooking Time: 1 hr.