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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?
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