When life hands you lemons, you make lemonade. However, when life hands you Meyer lemons, you bake….like your life depends on it. At least, that is what I do each year when the Meyer lemons show up in the stores.
The Meyer lemon has an interesting past as a decorative houseplant. It is the hybridization of a mandarin and a lemon—the perfect mix of sour with a hint of sweet. Meyer lemons make great potted plants for those of us who don’t live in Florida, Texas, or California. Place one in a sunny location, and it will produce lovely fruit to be enjoyed throughout the late spring and early summer. Be sure to place it indoors in a sunny spot for the winter!
The fruit is a deep school bus yellow, and the taste is distinct with a sharp citrus tang and sweet orange-like notes. These qualities make them perfect for baking and juicing. Meyer lemons are a seasonal citrus, which can be found in stores late winter to early summer. Pick up a bag and try our my favorite Meyer lemon recipes. You’ll be dreaming of spring and warm weather with every bite!
Lemon Tea Cakes
- 1 1/3 cups cake flour
- 3/4 tsp. baking powder
- 1 stick salted butter
- 3/4 cup granulated sugar
- 2 eggs, lightly beaten
- 1 1/2 tsp. vanilla extract
- 2 tbs. fresh squeezed lemon juice
- 2 tsp. lemon zest
- 1/3 cup buttermilk
- 2 ½ cups powdered sugar
- 2 tbs. lemon juice
- 2-3 tbs. buttermilk
- lemon zest
- Preheat oven to 350° and generously grease and flour the wells of the pan. You can use a petit four pan or a mini muffin pan.
- Sift together flour and baking powder. Set aside.
- Beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the sugar and beat till light and fluffy–about 5 minutes.
- Add the eggs one at a time, beating well after each addition. Beat in vanilla, lemon juice, and zest.
- Reduce speed to low and add the flour mixture in three additions, alternating with the buttermilk. Ensure it is incorporated before adding the next ingredient and scrape as needed.
- Spoon 2 teaspoons of the batter (or use a small cookie scoop) into each well of the prepared pan. Tap pan on counter to eliminate air bubbles.
- Bake 8-10 minutes until the cakes are no longer sticky on top. Cool in pan for 1-2 minutes then turn out onto wire rack and cool completely.
* I wash and dry my Nordicware Petit Four pan before preparing it for another batch.
- For the glaze, whisk ingredients together and drizzle over the cooled cakes.
More recipes and info on Meyer lemons: