small Meyer lemon cake! . . .
To allay the ongoing stress that is in the ether of our country, I cleaned out the pantry today, discarded misfit plasticware, washed the rest in the dishwasher, steamed dumplings for lunch and made a small Meyer Lemon cake. Of that list, the cake is the most notable. I had four Meyer lemons that I juiced and seeded; grated some lemon peel and put the cake together in a wink of an eye. The recipe is super easy and the cake is super delicious:
Melt 1 stick unsalted butter; using a mixer, add 1 1/4 c. sugar (I used sugar in the raw) 2 room temp eggs, lemon zest, 1/3+ cup of fresh lemon juice, same amount of buttermilk; 1/2 teaspoon vanilla, 1/2 teaspoon salt; 1 teaspoon baking powder, 1/2 teaspoon baking soda; 11/2 cups of flour. Mix well; grease a small pan and bake at 350 for 35-45 minutes until a toothpick comes out clean and the cake is golden brown. Shake some confectioners’ sugar on top. Good served with fresh fruit too!