Spring has sprung and summer is around the corner. This cake is as nice as a cold glass of lemonade super refreshing and yummy.
I first made this recipe a couple of months ago when I got Meyer Lemons from my uncle who grew them and my family ate the cake in less than sixty seconds. Even my picky eater nephew loved it.
Meyer Lemons are different from regular lemons that you can find in sweet tea or water. Meyer Lemons are typically larger in size, more of golden color then yellow, less bitter and sweeter.
One con of Meyer Lemons is that they maybe difficult to find and may be seasonal. But that's about the one con.
Meyer Lemons yield more juice so you won't have to use more lemons.
My twin niece and nephew birthday are coming up real soon and they request me to make this cake for them.
I choose to use freeze dried strawberries instead of frozen or fresh so it wouldn't give off more juice and you won't have to deal with the seeds.
Recipe
3 cups of Unbleached All Purpose Flour
2 1/2 cups of Sugar
1/2 cup of Canola Oil or any vegetable oil
3/4 cup of Almond Buttermilk
1/2 cup of Greek Yoghurt
3 Eggs
2 Tablespoons of Meyer Lemon Zest (2 to 3 lemons depends on the size)
3/4 cup of Meyer Lemon Juice(3 to 4 depends on the size of the lemon)
1 package (about 1 oz) of Freeze Dried Strawberries
1 1/2 teaspoons of Baking Powder
1 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
Lemon Glaze
1 1/2 cups of Powder Sugar
2 tablespoon of Meyer Lemon Juice
1/4 teaspoon of Meyer Lemon Zest
1.) In a separate bowl, combine almondmilk and vinegar let it sit for 10 minutes. Preheat oven to 325 degrees.
2.) In a large bowl, combine oil, sugar, eggs, lemon zest.
3.)Whisk sugar mixture together.
4.) Combine flour,
salt, baking soda, baking powder, Greek Yoghurt, Meyer lemon juice,
almond buttermilk and freeze dried strawberries with the sugar mixture.
5.) Pour into a greased pan if your using a metal pan. I used disposable loaf pans if using loaf pans put on top of a cookie seat.
Freeze dried strawberries give you the flavor but not the extra juice. |
Meyer Lemons are different from regular lemons that you can find in sweet tea or water. Meyer Lemons are typically larger in size, more of golden color then yellow, less bitter and sweeter.
Meyer Lemon is more golden yellow vs Regular lemon is bright yellow |
One con of Meyer Lemons is that they maybe difficult to find and may be seasonal. But that's about the one con.
More juice in the Meyer Lemon vs the Regular Lemon |
Meyer Lemons yield more juice so you won't have to use more lemons.
My twin niece and nephew birthday are coming up real soon and they request me to make this cake for them.
I choose to use freeze dried strawberries instead of frozen or fresh so it wouldn't give off more juice and you won't have to deal with the seeds.
Recipe
3 cups of Unbleached All Purpose Flour
2 1/2 cups of Sugar
1/2 cup of Canola Oil or any vegetable oil
3/4 cup of Almond Buttermilk
1/2 cup of Greek Yoghurt
3 Eggs
2 Tablespoons of Meyer Lemon Zest (2 to 3 lemons depends on the size)
3/4 cup of Meyer Lemon Juice(3 to 4 depends on the size of the lemon)
1 package (about 1 oz) of Freeze Dried Strawberries
1 1/2 teaspoons of Baking Powder
1 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
Lemon Glaze
1 1/2 cups of Powder Sugar
2 tablespoon of Meyer Lemon Juice
1/4 teaspoon of Meyer Lemon Zest
1.) In a separate bowl, combine almondmilk and vinegar let it sit for 10 minutes. Preheat oven to 325 degrees.
2.) In a large bowl, combine oil, sugar, eggs, lemon zest.
3.)Whisk sugar mixture together.
5.) Pour into a greased pan if your using a metal pan. I used disposable loaf pans if using loaf pans put on top of a cookie seat.
5.) Pour into a greased pan if your using a metal pan. I used disposable loaf pans if using loaf pans put ontop of a cookie seat.
6.)Bake for 20 to 25 minutes. If it starts to brown too fast place some foil over it and continue to bake. Rotate after 10 minutes of baking.
7.) Once a toothpick comes clean take cakes out of the oven and let it cool.
8.) While cakes are cooling, whisk together Meyer Lemon juice, zest and powder sugar.
9.) Drizzle or brush on glaze on cooled cakes. Let it set. Enjoy!
Wow, this looks so easy to make and delicious. I think that you have convinced me to try it, even though I am not that into cooking :)
ReplyDeleteI am glad that I can convince anyone to bake.
DeleteI love lemon and this lemon meyer cake with the addition of strawberry looks like it could really hit the spot. I would love a slice right now x
ReplyDeleteThe cake does hit the spot. I normally am a chocolate cake lover but this cleanse the pallet while you nosh.
DeleteHow tasty does these 4 beauties look. I love the sound of the mixed lemon and the sweet raspberry.
ReplyDeleteRaspberries would be a delicious with the lemons instead of the strawberries.
DeleteHow yummy does this look?! The combination of strawberries and lemon is such a classic .. although I've never had it in cake form. Saving your recipe for Mother's Day. We're feeding 20+ people and I'm sure they'll love it!
ReplyDeleteHoping they do. my niece and nephews are picky eaters and they loved this so I think anyone will like it if they do.
DeleteI love bread with lemon and this recipe is amazing with strawberries
ReplyDeleteIt is rather delicious.
DeleteYammmy. My mouth is drooling. It looks like a great recipe. I haven't heard about the Meyer lemons before.
ReplyDeleteI haven't either until I got the lemons from my uncle that grew them.
DeleteMeyer lemons look really amazing! I would love to make lemon tarts our them. Thanks for your recipe :)
ReplyDeleteYou are so welcome.
DeleteI didn't know Meyer lemons were a thing. My parents had a tree in their backyard that grew these but we could never figure out what they were because they tasted a little like oranges. Maybe this is what they really were.
ReplyDeleteI've heard of Meyer Lemons but never really know what they were until I got mine from my uncle that grows them himself. Meyer Lemons are not as tart as regular lemons.
DeleteIt looks and sounds amazing to me. Thank you for the lesson on the lemons as well. I might try this recipe out. My daughter isn't a huge strawberry fan, but I am.
ReplyDeleteUsing freeze dried strawberries won't give it a strong strawberry flavor so she probably won't be able to taste it.
DeleteThis looks delicious I shall be certainly be trying to make this in the future xx
ReplyDeleteIt is indeed very delicious. I made four loaf cakes and they are all now gone. All eaten by my family in less than a week.
DeleteYum! This looks so good it has me drooling! I will def need to bookmark this for another day!
ReplyDeleteXO-Lisa
www.thatssodarling.com
This was defiantly delicious. All the cake was gone within two days.
Delete