I got the very last Meyer lemon at the grocery store last night. That was a close one! But when I left, clutching my precious lemon, that was the moment when all of the shopping was done and the holiday really commenced.
Soon the festive part of Christmas Eve will start—we’ll dig deep into stockings full of candy, and tear paper off presents, and eat and drink and make merry in front of the roaring fire with loved ones.
But in the quiet of this afternoon, just past the dark of the solstice and just before the lights of Christmas Day, I put this cake in the oven to bake, and it filled the still peaceful house with the mingled scents of lemon, vanilla, and almonds. As the weak winter light faded outside the kitchen window I drizzled icing over it, then licked the spoon.
If I could I would offer each of you a piece of this cake, but will have to settle for offering you my best wishes for a wonderful holiday filled with loved ones, laughter, light, and good food.
Meyer Lemon-Yogurt Cake
(slightly adapted from Whole Living Magazine)
- 2 Meyer lemons
- ½ cup olive oil
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- 3 large eggs
- ½ cup plain yogurt
- 2 tsp Meyer lemon zest
- 1 vanilla bean, seeds scraped
- ¼ cup sugar
- ½ Meyer lemon, seeds removed, thinly sliced
- 1 cup powdered sugar
- 1 tsp olive oil
- 1 tsp Meyer lemon juice
- 1 tsp bourbon
- 1 tbsp plain yogurt
- 1 tsp water
Preheat oven to 350 F. Grease and flour an 8-inch Bundt pan. In a medium bowl, combine flours, baking powder, and salt. In a large bowl, whisk together the sugar and eggs. Add oil, yogurt, lemon zest, and vanilla seeds and whisk until combined. Add the dry ingredients to the wet and mix just until incorporated. Pour the batter into prepared pan. Bake about 45 minutes—until golden brown and tester comes out clean. Let cake cool completely before unmolding.
In a small saucepan, bring sugar and ½ cup water to a boil. Add lemon slices and gently simmer until rind is translucent, about 7-10 minutes. Remove from heat, drain, and let cool. Blot lemon slices gently to remove excess water.
For the icing: In a small bowl, whisk together powdered sugar, oil, yogurt, bourbon, and water until smooth. Spoon over cake.
Top cake with lemon slices.