Meyer Lemon Cake from the Vanilla Bean Blog.
I chose this recipe because it was written specifically for Meyer lemons, of which we currantly have many. It calls for poppyseeds – a plus.
I followed the cake recipe exactly, and was quite surprised at the outcome. When I turned them out I felt they would be far too tender for my taste, but they firmed up as they cooled and wow! Not overly tart – you can taste the Meyer lemon – with a lovely crumb.
I did not make the crème fraiche icing, but went for a standard powdered-sugar-and-lemon-juice glaze. I’ll make this version again, and won’t change a thing.
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I also made Les Cupcakes from Gateau today. Deets on the COTM thread here.
