Saturday, February 28, 2009
Oh my word, it has been forever since I posted a recipe on here! I decided that today was the day to make amends. I had a bunch of Meyer Lemons from The Farm that I needed to use before they went bad, so I did a little search for a new recipe to try. I came across this insanely easy cake and had to make it. I have to say that I was definitely not let down!
Before I get to the recipe though, take a moment to swoon with me over these gorgeous Meyer Lemons. If only I lived in California and could have a tree of these in my backyard. I never thought I would envy people living there, but these are ridiculously good lemons. Sigh.
The following recipe is taken straight from this site. The only thing I did differently was to use a 10" skillet instead of an 8". If you actually used the correctly sized skillet, you would get a thicker cake. As it was though, this is an incredibly moist and delicious dessert. The original post talks about a sweetened sour cream topping, but doesn't include it in the recipe. I experimented to make my own and have added it at the end for those of you who like precise measurements.
3/4 cups sugar
Zest of 2 Meyer lemons
juice of 1 Meyer lemon
1 tsp vanilla
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.
Sour Cream Topping
Stir the following together until fully mixed:
1 cup sour cream (I used light but you can use whichever kind you prefer)
2 Tablespoons lemon juice
2 Tablespoons powdered sugar