I used the last of my lovely meyer lemons in this cake – a damp, hearty but fluffy cake of almond meal barely bound together. it’s a simple, fragrant cake – and good for tea time. you whizz up meyer lemons with a bit of egg and almond, throw it all into a pan – and bare moments later, there’s a delicious waft of citrus in the kitchen.
let’s start with a little baking: I managed to buy meyer lemons – and they were on offer! – and I cannot tell you how pleased I was. I must have seemed a little fanatic in the supermarket when I found these, and it was serendipitous for I had already decided on baking a whole lemon tart, and resigned myself to using typical lemons (apparently known as eurekas). these smell lovely, genuinely a mix between mandarins and lemons, and I couldn’t stop going around getting everyone to rejoice with me in their sheer loveliness.
and of course, they worked a treat in the whole lemon tart. thin-skinned and more complexly fragrant, they baked up into a buttery and very tasty lemon tart that I was happy to bring to a party with friends. this is a one-bowl smitten recipe, which really tells you all you need to know – punchy lemon flavour, easy enough to make, and impressive in result.
this is a riff on my (and my partner’s) favourite lemon cake recipe – which really is a zest-lifted sponge drizzled with a juice-y syrup. nothing mind-blowingly complicated, but the exchange of lemons for a couple of large and very vibrantly green lemon-limes did make for a cake with slightly more complexity in taste.