Tag Archives: meyer lemon

Meyer Lemon Drizzle Cakes

Meyer Lemon Drizzle CakesI’ll never forget the first time I found meyer lemons in a regular grocery store. It was 2010, and I was doing a last-second rush for supplies before a blizzard. I have no idea what I shopped for that day (my then-oven ran at least 150F cool, so options were limited), but I remember seeing a display of meyer lemons and thinking they were so…exotic. I had heard of meyer lemons, of course, but never seen them in the wild (er, Cobble Hill grocery store). Out of curiosity, I put a couple in my cart. I couldn’t begin to tell you what I did with them, but that is the probably-tedious story of how I came to love meyer lemons.Meyer Lemon Drizzle CakesFast forward nine years and I have used meyer lemons many, many times. I see them in every store this time of year, and while I no longer think of them as exotic, I always look forward to adding their orange-lemon flavor to my bakes. Imagine my surprise when I discovered that I only have one lone meyer lemon recipe in my archives! Just one measly recipe for scones—very good scones, mind you, but how is that the only recipe I have to celebrate one of the best winter citruses out there?!Meyer Lemon Drizzle CakesWell, consider that oversight rectified. Today’s Meyer Lemon Drizzle Cakes celebrate everything that is wonderful about this winter citrus. There’s meyer lemon zest in the batter, the cakes are soaked in a sticky meyer lemon syrup, and the cakes are topped with a thick meyer lemon icing drizzle. Yesssss.Meyer Lemon Drizzle CakesThis recipe is based off the Orange Cardamom Cake I posted last fall. The batter itself is near identical; just sub meyer lemon zest for orange and nix the cardamom. Instead of baking it in a bundt pan, I went for two loaf pans—one to share, ya know?!

I also upped the temperature by 25F. This extra burst of heat allows the cakes to dome slightly, which comes in handy when you drizzle on the thick meyer lemon icing.Meyer Lemon Drizzle CakesBut before we get to icing, let’s talk syrup! After baking, these cakes are soaked with a meyer lemon simple syrup. To make it, just combine equal volumes of meyer lemon juice and granulated sugar over low heat, stirring just until the sugar dissolves. Easy.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesWhile the cakes are still warm, poke ‘em full of holes. I like to use a thin, flexible knife to keep them inconspicuous, but a skewer will work. Whatever you use, poke it through to the bottom. Then pour over that syrup. You’ll think it’s too much, or that it’ll make your cakes soggy, but it won’t. It’ll just make them extra moist and dense and outrageously delicious. This is the good stuff.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesLast but not least, let’s talk about the drizzle. It’s a just a simple icing—two ingredients, one bowl, no mixer—but it’s the crowning glory on these tea cakes. Once the soaked cakes are cool, set them on a cooling rack and pour the icing down the center. The cakes’ slight domes should help the icing to “spread” itself, but you can coax it with the back of a spoon, too. It’ll drip down the sides a bit, but should be thick enough that most of it stays on top. The icing will set quickly, which is a good thing because you’re going to want to dig right in.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle Cake is good on the first day. Very good, even. But if you have the patience, you should wait a day or two to have a slice. The cakes become even more tender and the orange-lemon flavor intensifies over time, making those day-old slices absolutely heavenly.Meyer Lemon Drizzle CakesI, however, have no patience around Meyer Lemon Drizzle Cake.Meyer Lemon Drizzle Cakes

Meyer Lemon Drizzle Cakes
makes two 9×5-inch loaf cakes

Cakes:
2 cups granulated sugar
1 tablespoon fresh meyer lemon zest (about 2 medium meyer lemons-worth)
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup milk (preferably whole), room temperature

Syrup:
2/3 cup freshly squeezed meyer lemon juice (about 4 medium meyer lemons)
2/3 cup granulated sugar

Icing Drizzle:
2 cups confectioner’s sugar
4 tablespoons freshly squeezed orange juice (about 1 1/2 medium meyer lemons)

Place an oven rack in the center position. Preheat oven to 350F. Grease two 9×5-inch loaf pans. Line with parchment, leaving overhang on the two long sides, and grease again. Set aside.

Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pans and smooth the tops with a silicone spatula or wooden spoon. Tap full pans on the counter five times to release any large air bubbles. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pan for 15 minutes while you make the syrup.

Combine meyer lemon juice and sugar in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat.

Stab warm cakes (still in their pans) several times with a thin, flexible knife or skewer, making sure to poke all the way to the bottom. Pour syrup evenly over the cakes, about 1/2 cup each. Let cakes soak in the syrup until they are completely cool.

Line a rimmed baking sheet with parchment and set a cooling rack over the top. Use parchment overhang to remove soaked cakes from pans. Discard used parchment and place cakes on prepared cooling rack.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar and meyer lemon juice. Mixture should be very thick, but pourable. If it’s too thick, add more meyer lemon juice by the teaspoon. Pour over the centers of the cakes—the icing should “spread” itself, but you can coax it a bit with the back of a spoon. Let sit for 20 minutes to set. Move cakes to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to three days or in the refrigerator for up to five. Meyer lemon flavor will intensify over time.Meyer Lemon Drizzle CakesMeyer Lemon Drizzle CakesMeyer Lemon Drizzle Cakes

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Meyer Lemon Cream Cheese Scones

Meyer Lemon Cream Cheese SconesHello!

It’s been a crazy week around here. I’ve been preparing for a couple of catering gigs and the end of the month cake rush. In all the planning, this blog has been put on the back burner, but I’m here today with some spectacular Meyer Lemon Cream Cheese Scones.Meyer Lemon Cream Cheese SconesWhy are these little scones so great?

1. Well, first of all, they are full of Meyer lemon flavor. This seasonal fruit tastes like a combination of lemon and orange. Oh my word. So good. I buy mine at Trader Joe’s, but they are all over the place this time of year. I am planning to cook with them constantly before they disappear from shelves!

2. Cream cheese, y’all. Where my other scones are made with all butter, cream cheese steals the show here just like it does in my favorite pie dough. Its flavor in the finished scones is pretty mild, but the texture is just…incredible. These are the best scones I’ve ever made by a long shot. They’re crispy on the edges and insanely soft in the centers. I’m going to have a hard time making scones without cream cheese ever again.Meyer Lemon Cream Cheese Scones3. Another magic ingredient? Heavy cream. Plenty of bakers use heavy cream in their scones, but I almost always go for half-and-half. My old standby would definitely work here, but the extra fat in heavy cream helps the middles of these scones to be super tender. It definitely makes these a little heavier than your average scone, but the texture it brings is worth the extra calories.

4. The glaze. I’ll eat scones no matter how they’re adorned, but I am positively in love with this easy two ingredient glaze. The scones themselves are flavored with Meyer lemon zest, while the glaze is made with the juice. Just whisk it into some confectioner’s sugar and drizzle it all over the warm scones.Meyer Lemon Cream Cheese SconesI could write more, but I don’t think there’s a need. Run to the market this afternoon, pick up some Meyer lemons, and make some seriously good scones tomorrow morning. Enjoy your weekend!Meyer Lemon Cream Cheese Scones

Meyer Lemon Cream Cheese Scones
makes 8 scones 

zest of 1 Meyer lemon
1/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces
4 ounces (1/2 brick) full-fat brick-style cream cheese, very cold, cut into pieces
3/4 cup heavy cream + more for brushing, very cold

Glaze:
1 cup confectioner’s sugar
3-4 tablespoons fresh Meyer lemon juice

Note: Scone ingredients and dough need to remain cold at all times in order to bake up tender and flaky. If anything becomes room temperature or sticky prior to baking, chill for at least 15 minutes before proceeding as written.

Place oven racks at the top and bottom positions. Preheat oven to 425F. Line a sheet pan with parchment. Set aside.

In a large mixing bowl, combine sugar and Meyer lemon zest. Use your fingertips to rub the zest into the sugar. Whisk in flour, baking powder, and salt. Add cold butter and cream cheese. Use a pastry blender or two forks to cut them into the dry ingredients until the largest pieces are the size of peas. Fold in heavy cream. The dough should clump when pinched together.

Flour a surface and your fingertips. Turn dough onto the surface and pat into a 1-inch thick circle. Use a large, sharp chef’s knife to slice the circle into 8 wedges. Place scones at least 2 inches apart on prepared pan. Brush with heavy cream. Bake on the bottom rack for 7 minutes. Move pan to the top rack and bake an additional 8 minutes. Let scones cool in the pan on a rack while you make the glaze.

Combine confectioner’s sugar and 3 tablespoons Meyer lemon juice in a small bowl. Use a fork to whisk them together until smooth. For a thinner glaze, add 1 tablespoon more juice. Drizzle glaze over scones. Glaze will set after about 20 minutes.

Scones are best served the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.Meyer Lemon Cream Cheese Scones