I once had a lemon tree. I was living in a sunny studio apartment on 16th Street. It didn't produce one lemon, but I gave it a try.
Do you have a lemon tree in your apartment or yard? If so, I'm completely envious. Also, let's be friends. Instead of "friends with benefits," we'll be "friends with lemon trees." Of course, I don't have a lemon tree. So maybe instead you could become known as my friend with the lemon tree. "So, I was saying to so and so, you know her, my friend with the lemon tree..." I like the sound of that.
Around these parts, winter is time for Meyer Lemons. Sweeter than regular lemons, they make a wonderful citrus cake. After buying a handful at the local market, all I needed was the right recipe. This one is entitled, "The Best Damn Meyer Lemon Cake." Well then.
I have to agree that this cake is indeed delightful. It was moist and light, and, of course, lemon-y. I thought the edges on mine were a little too tough, so watch how long you keep the cake in the oven. I made a few changes to the recipe, which probably detracted from the final product. The tough edges might have to do with the fact that the pan was darker than the recipe called for (I wasn't buying a new pan) and I didn't have bread crumbs on hand to line the edges of the pan (and I wasn't going to the store to buy some). Also, since I didn't have lemon extract, I skipped it and added more zest. I don't think this last omission made a difference, but, since I haven't tried it with the lemon extract, I can't be sure.
