And so begins a new day.  After my day yesterday, I was ready for a fresh start!  The sun was shining & these lovely faces greeted me when I entered our sunroom…

Our washer was fixed by 9:00am and, after a few calls to my cell phone, it was discovered to be at the Apple Store {where I mistakenly left it yesterday}.  A very kind soul found it and gave it to the staff, knowing the owner would eventually come around…Many thanks!  Upon my return home, I entered the kitchen and was reminded of these beautiful Meyer lemons which I had picked up this weekend at the market…

In the storm {known as “Monday“}, which hit with great force yesterday, I had forgotten all about them.  These lemons are in season, right now, and I couldn’t resist picking up over a dozen {I am a bit embarrassed to tell you exactly how many}!  Click here to read an article from The Kitchn, “The Sweetheart Citrus:  Meyer Lemons”.  The article shares favorite Meyer lemon recipes but I knew how I wanted to use mine….A Very Lemony Bundt Cake.

Very Lemony Bundt Cake {adapted from Matt Lewis, Food & Wine, December 2012}

• Non-stick cooking spray
• 1½ cups all purpose flour, plus more for dusting
• 1½ cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2¾ cups sugar
• 1/3 cup lightly-pack, finely-grated lemon zest {from 10 Meyer lemons}
• ½ cup canola oil
• 2 sticks unsalted butter,melted and cooled
• 3 large eggs
• 3 large egg yolks
• 2 tablespoons organic vanilla extract
• 2 tablespoons pure lemon extract
• ¾ cup heavy cream
• Confectioner’s sugar for dusting

1. Preheat the oven to 350°F.  Generously coat a 10-inch Bundt pan with the cooking spray and dust the pan with some all-purpose flour.
2. Sift the 1½ cups all-purpose flour and the cake flour into a medium bowl, along with the baking powder and salt.
3. In a medium bowl, add the sugar and lemon zest.  Using your fingers, rub the sugar with the lemon zest until the sugar resembles pale yellow wet sand.  Add the canola oil & cooled butter and beat with a hand-mixer at medium speed until blended, about 1 minute.  Beat in the whole eggs, egg yolks, vanilla and lemon extracts until just incorporated, about 1 minute.  Reduce the speed to low and beat in the heavy cream and the dry ingredients in 3 alternating batches, starting and ending with the dry ingredients; making sure to not over beat.  Scrape down the side of the bowl and fold the batter until it is blended.
4. Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface.  Bake in the middle of the oven for about 1 hour, rotating the pan after 30 minutes, until a knife inserted in the center of the cake comes out clean when removed.  Let the cake cool on a wire rack for 30-45 minutes and then dust with the Confectioner’s sugar.

Voila! 

An after-school treat…

See you for dinner…