Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Whoever declared winter to be devoid of gorgeous produce completely forgot about citrus season. We’re stocking up on Meyer lemons (a cross between a lemon and a mandarin orange) so we can make recipe developer Erin McDowell’s bright and sunny Meyer lemon loaf cake on a chilly day.
“This is a really nice, easy, moist loaf, with or without a glaze. It keeps really well on the counter—my friend Shauna calls those ‘counter cakes’—so you can make it and cut a little sliver off all week long. It also freezes really well unfrosted, so this is a nice thing to make and bring out whenever you need something special.”
Psst: If you can’t find Meyer lemons, you can use regular ones as a substitute, but your cake will taste a little tarter.
“I like to serve this unglazed at breakfast, alongside granola and yogurt,” McDowell continues, “or as dessert with whipped cream and berries.”
Winter: It’s not so bad, right?
Enter your registered email below!