Lemons

We planted a little Meyer Improved lemon tree 2 years ago in our Borrego Springs yard.  An inexpensive Home Depot purchase, it is LOADED with big, juicy lemons this year! 

Leaves:  Lush and glossy

Flowers:  Small, white and intensely fragrant

Fruit:  Thin-skinned, slightly orange in color

Flesh:  Light orange-yellow and sweeter than most other lemons (e.g. Eureka or Lisbon that you probably find in your grocery store)

The Meyer Lemon Tree was named for Frank Meyer, who worked for the USDA and brought the tree to the US from China in 1908.

I've been thinking about ways to use all of our lemons. 

There was a time in my life when I used lemons to lighten my hair while sunbathing.  



 Now I'm more inclined to use them to make limonchello (lemon zest, vodka and simple sugar syrup), lemon curd, lemon bars, lemon meringue pie, lemon drops...  You get the idea.

I'm including a yummy lemon pound cake recipe in this blog that you will like from my favorite cookbook author... the Barefoot Contessa.  It's from her 2001 first cookbook - PARTIES!

The Barefoot Contessa's most recent book is   "FOOLPROOF" and includes a selection of great recipes that you'll find yourself making over and over. 

Like her other cookbooks, FOOLPROOF recipes aren't for fancy food, just tasty, homemade appetizers, salads, main dishes and deserts perfect for company but easy enough to make on weeknights.  Ina Garten's main take-away is to use the highest quality, freshest ingredients you can afford.

 

 

Lemon Cake (makes two 8-inch loaves)

Hands-On Time: 30 minutes, Total Time: 1 hour, 30 minutes

Ingredients

For the cake

• 1/2 pound unsalted butter, at room temperature
• 2 1/2 cups granulated sugar
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze

• 2 cups confectioners’ sugar
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

For the cake:

• Preheat the oven to 350°F (175°C). Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray. Turn the cakes right-side up and spoon the lemon syrup generously over the mounded tops, allowing the syrup to dribble down the sides. Let the cakes sit to cool completely.

For the glaze:

•  Combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

These little pound cakes are equally good using fresh orange juice and orange zest in place of the lemon juice and zest.