Meyer Lemon Cake

Himself came home from work one day a week ago. Said his co-worker brought some lemons from his tree, because at this time of year in the desert, citrus is the currency that zucchini enjoys in the summer. As in, here’s-a-bag-of-it-dear-god-please-take-some-now-I-can’t-fit-any-more-in-my-fridge. When I got near the bag, I could smell them. No, it couldn’t be. I opened the bag, and yup. Sure as shit, there in their incredibly fragrant, golden finery – a bag of Meyer lemons.

What treasure! “Those are Meyer lemons!” I exclaimed, disbelieving my good fortune. “What?” He responded. “What, is that special or something?” Sigh. But I do love him, Pa. And they are so very special. Super fragrant, thin-skinned, super juicy. YUM!

Then that begs the question, how to use them best? I scoured the interwebs, asked my friends. And finally decided on a lemon cake. This is a meyer lemon adaptation of Ina’s lemon cake.

At the first bite, you will not believe this is made with AP and not cake flour. It has a lovely, fine crumb. You really must make this. It is amazeballs.

Meyer Lemon Cake
Cake:
2 sticks butter
2 c. sugar
zest and juice of 4 Meyer lemons
2 c. AP flour
½ tsp baking soda
½ tsp baking powder
½ tsp. salt
4 eggs
¾ c. buttermilk or plain yogurt
1 tsp. vanilla extract

Glaze:
½ c. lemon juice
½ c. sugar

Garnish:
Pearl sugar

Preheat oven to 350*, grease and flour two 8” loaf pans, then line them with parchment.
Whip the butter with the paddle attachment on your mixture until it is smooth. Add in the dry (sugar, flour, leavening, salt, zest). Mix on medium until it looks like damp sand. Add the eggs, vanilla, buttermilk, and ¼ c. of the lemon juice. Mix again on medium, then high for about a minute or two until it lightens in color and looks almost fluffy. Divvy it up between the pans, then give each a good whack to get rid of any big bubbles before baking.
Bake 50-ish minutes, until a toothpick comes out clean.Once the cakes come out of the oven, make the glaze (either stove top, or in the microwave.) I zap the lemon juice and sugar 30 seconds at a time, stirring in between, until clear. While the cakes are still warmish, take them out of the pan and set them on a cooling rack with a cookie tray underneath. Brush the warm glaze on the cake in several passes, waiting for it to absorb one pass before doing the next. After the last pass, sprinkle with the pearl sugar. Let cool, then slice and consume.

Roast Butternut Soup

I know, I know. ANOTHER butternut squash recipe? I should be getting some kind of commission from the Butternut Council of America. I am so googling to see if that exists after I finish this post.

So, you know what they say. Soup: it’s what’s for dinner. Or at least, that’s what my poor, long-suffering husband says every time there’s a grey sky. Besides – Costco had two packs of these bad boys. On a cold day, this is a win/win, people.


Roasting concentrates the flavor and brings out the sweetness of the veg. Add some earthiness with the celery and the thyme, and the tartness from the apple, and this is simple goodness all around. Shall we?

Roast Butternut Squash Soup
1 butternut squash, peeled and cubed
½ large (or one small) white onion, large dice
1 small green apple, peeled and diced
1 stalk celery, diced
2 Tbsp olive oil
1 Tsp. dried thyme
S&P
1 ½ to 2 quarts chicken (or veg) stock.

Toss together everything but the stock on a parchment-lined baking sheet. Roast 375* for about an hour
The last twenty minutes, bring one quart of the stock to boil, then reduce to simmer to keep it hot. When the squash et al are done (fork tender, nicely caramelized), toss it all in the pot. The stock should just cover everything (add more if needed). Take a stick blender to it, puree, consume. Add more stock if you’d like a thinner soup.

Or – keep the squash in the fridge, and bring to boil and puree later when you’re ready to eat. It’ll keep in the fridge for several days (as will the soup once it’s done.) If you freeze this one, expect some water separation at the thaw. You can do it, I just wouldn’t recommend it.


I garnished mine with a little greek yogurt and some toasted walnut – butter would also be delish.

P. S. That Butternut Council of America does not exist. I must confess to being disappointed, although another smartass food blogger had the same idea back in 2013. So there’s that.

The Yum’s Top Posts 2016


2016. It’s been a slog of year, honestly.
I removed my self-imposed deadline of a post a week, so this year saw only 20 or so recipes and about 5,000 views, which brings the historical total to 15,000. Inspiration has been elusive, and it is, alas, the impetus for a new recipe worthy to shoot and write about.
I still have the goal of self-publishing a cook book. I still have the goal of increasing readership without resorting to all those awful, grasping ads so many foodbloggers whore themselves out for. We’ll see, I guess. If I could find a way to unobtrusively and tastefully do them, I may be forced to eat some crow. Himself would love to see my hobby offset some of its own costs.

But the food! Far and away, my favorite recipe this year was the tacos de camotes. The interwebs had a different take, though. The lemon pistachio scones were finally edged out of the top three. (Two years running ain’t bad, gals. Good job!) This year’s top are:

Mini Oven Omelettes
Sweet Potato and Kale Skillet
Cucumber Watermelon Salad

The omelettes, of course, have five times the number of hits as each of the others (since they were picked up in an article at Daily Burn about a year and a half ago.) But hell, who knows why one thing hits more than others. Maybe it’s just the red plates.

Let us see where 2017 takes us. I wish us all health, happiness, prosperity and balance. And thanks, you guys. It is just lovely to share with others who also love to eat good stuff.
Brightest blessings for the coming year,
KPM