Meyer Lemon Olive Oil Cake

Lemon has always been one of my favorite flavors; it's tart and fresh. Meyer lemons come into season during the winter months and I like to scoop up a couple bags during my weekly grocery trip. They are thought to be a cross between a mandarin orange and a lemon. The Meyer variety have a hint of orange color to the peel and are also sweeter than your typical lemon. 

Last year my aunt gifted me a NordicWare lemon loaf pan. It's been hanging out in one of my kitchen cabinets and with all the cold and grey weather I decided to pull it out and create a bit of sunshine. The great thing about this pan is it makes three mini loaves. Each loaf has its own unique lemon design and can be easily wrapped up for giving. 

The lemon cake stays moist thanks to the extra virgin olive oil. The lemon zest and juice add just the right amount of citrus flavor. 

Meyer Lemon Olive Oil Cake- (Lightly adapted from A Classic Twist)

Ingredients:

 1 ½ cups all-purpose flour

 1 ¼ teaspoons baking powder

 ¾ teaspoons salt

 1/2 stick unsalted butter, room temperature

 1 cup sugar

 ¼ cup extra virgin olive oil

 zest of 1 meyer lemon

 2 large eggs, room temperature

 1 teaspoon pure vanilla extract

 juice of 1 meyer lemon

1/2 cup buttermilk, room temperature

Lemon Glaze Ingredients:

 2 cups confectioners sugar

 Juice from 1/2 a Meyer lemon

 2 tablespoons milk

Directions:

Preheat oven to 350 degrees F. Grease a Bundt pan or 3 mini loaf pans.

In a medium bowl, whisk together flour, baking powder and salt.

In the bowl of an electric mixer, beat together the butter, sugar, oil and lemon zest on medium-high speed until fluffy. Using a spatula scrape down the sides of the bowl. Add the eggs, one at a time and beat until combined. Beat in the vanilla extract and lemon juice.

Add 1/3 of the flour mixture and 1/2 of the buttermilk. Mix until just combined. Then add another third of flour and the rest of the buttermilk. Mix again. Scrape down the side of the bowl as needed. Add the rest of the flour and mix until combined. Be sure to not over-mix!

Pour the batter into the prepared pan.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. 

Transfer the pan to a cooling rack and allow it to cool in pan for at least 20 minutes. (Trust me!) Using a small sharp knife, run it carefully around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.

For the glaze: Whisk together all the ingredients in a small bowl. If the glaze is too thick, whisk in a more milk.

Right before serving, pour the glaze over the cake allowing it to drip down the sides.

*Leftover cake may be stored covered at room temperature for a few days.

Baking is one of my favorite activities. We have had several snow days in these parts and I use that time keeping busy in the kitchen. I enjoy seeing my kids run into the room looking for a delicious treat. It's these moments I hope they remember as they grow older. February is a time to slow down- so relax with a cup of tea or coffee and a slice of lemon cake and savor a quiet moment.

Feel free to substitute any citrus fruit in this recipe. It's quite versatile and will certainly help you beat the winter doldrums.

What is your favorite seasonal flavor during the cold months? I hope you will give this recipe a try- if so, let me know what you think.

Thanks for reading.