Let the Sun Shine In
There is nothing to drive away the gloom of winter like a sunny day and the bright, fresh flavor of lemons.
I found Meyer lemons at the supermarket last week and knew they'd be good for something special. A Meyer lemon is thought to be a cross between an ordinary lemon and a tangerine or mandarin orange. They are supposed to be less bitter, sweeter, and more aromatic than ordinary lemons.
The ones I bought had thin orangey skin and did smell about halfway like a lemon and a tangerine. It took me a while to figure out what to do with them but I settled on this lemon skillet cake.
I even cut out a paper snowflake to put a design on the top, and then we got carried away eating it before I could get a decent photo in.
There is no leavening in this cake, just the slight fluffiness given by beaten eggs. All in all, it is good, very lemony, but not too rich. It might be a little dry (although I could have left it in a minute too long) but was very good with whipped cream.
Here, have a close-up, and then you can have the recipe.
No, it is not my recipe, but reproduced here for the sake of it.
Meyer Lemon Skillet Cake
3/4 cups sugar
Zest of 2 Meyer lemons
juice of 1 Meyer lemon
1 tsp vanilla
2 eggs
1 cup flour
1/2 cup melted butter
Preheat the oven to 350 degrees.
1. Place an 8 inch cast iron skillet over low heat, and add the butter. Slowly let the butter melt while you mix the batter.
2. Place the sugar in a large bowl and add the lemon zest. Rub the zest and sugar between your fingers until the zest is evenly distributed through out the sugar.
3. Add the eggs to the lemon sugar and whisk until fully incorporated. Add the lemon juice and vanilla and mix again, until the liquid is distributed evenly.
4. Add the flour and stir with a spatula or wooden spoon until it is evenly distributed.
5. By this time, the butter should be melted. Remove the skillet from the heat and pour the butter into the batter. Set the skillet aside and mix the butter into the batter evenly.
6. Pour the batter back into the skillet, spreading it evenly across the pan. Transfer the skillet into the oven and bake for 25 to 30 minutes. The top should just be turning golden, and feel firm to the touch.
I found Meyer lemons at the supermarket last week and knew they'd be good for something special. A Meyer lemon is thought to be a cross between an ordinary lemon and a tangerine or mandarin orange. They are supposed to be less bitter, sweeter, and more aromatic than ordinary lemons.
The ones I bought had thin orangey skin and did smell about halfway like a lemon and a tangerine. It took me a while to figure out what to do with them but I settled on this lemon skillet cake.
I even cut out a paper snowflake to put a design on the top, and then we got carried away eating it before I could get a decent photo in.
There is no leavening in this cake, just the slight fluffiness given by beaten eggs. All in all, it is good, very lemony, but not too rich. It might be a little dry (although I could have left it in a minute too long) but was very good with whipped cream.
Here, have a close-up, and then you can have the recipe.
No, it is not my recipe, but reproduced here for the sake of it.
Meyer Lemon Skillet Cake
3/4 cups sugar
Zest of 2 Meyer lemons
juice of 1 Meyer lemon
1 tsp vanilla
2 eggs
1 cup flour
1/2 cup melted butter
Preheat the oven to 350 degrees.
1. Place an 8 inch cast iron skillet over low heat, and add the butter. Slowly let the butter melt while you mix the batter.
2. Place the sugar in a large bowl and add the lemon zest. Rub the zest and sugar between your fingers until the zest is evenly distributed through out the sugar.
3. Add the eggs to the lemon sugar and whisk until fully incorporated. Add the lemon juice and vanilla and mix again, until the liquid is distributed evenly.
4. Add the flour and stir with a spatula or wooden spoon until it is evenly distributed.
5. By this time, the butter should be melted. Remove the skillet from the heat and pour the butter into the batter. Set the skillet aside and mix the butter into the batter evenly.
6. Pour the batter back into the skillet, spreading it evenly across the pan. Transfer the skillet into the oven and bake for 25 to 30 minutes. The top should just be turning golden, and feel firm to the touch.
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