Monday, February 3, 2020

Meyer Lemons are here!

I love to bake when I get time. Unfortunately, the only thing that I have been baking are cookies. I  bake cookies because other people request them. However, I love cake and my favorite one is pound cake. I love it simple and warm!!  I haven't baked one in years because...just don't know why. While shopping last week what did I come upon...Organic Meyer lemons! I love these lemons. They are only available in my area from late December through March.

I grabbed the bag and when I came home, I pushed the regular lemons to the side and put my precious Meyer lemons in the cooler bin. Now what to do with these babies?!!
Okay, I ran across a lemon pound cake last month. Let's give it a try. Wow! It was delicious. The recipe has a glaze but I did not use it! So good without it. I sliced them and wrapped them to be vacuum sealed and frozen for later. (also, I didn't want to be tempted to eat too much!) Here is a picture of the cake ready to be packed in vacuum sealed bags.

I used Martha Stewart's recipe for Glazed Lemon Pound Cake but did not glaze it. I love my pound cakes without an icing. I also reduced the salt by 1/4 teaspoon (trying to reduce my salt intake whenever I can. Next time will try reducing the salt by 1/2 teaspoon.)  I know that this maybe a great recipe but I think that using Meyer lemons, Kerry Gold unsalted butter and Vital Farms Alfresco Pasture-Raised eggs sends this recipe over the top. It reminded me of eating in my great grandmother’s kitchen!