In foodie circles, Meyer lemons seem to be the nectar of the gods. So of course I can never find them here. But last week there they were in the produce department, and you better believe I bought a whole bag.
They are lemons crossed with an orange, I believe, to create a sweeter, more complex tasting lemon with a lovely bright yellow color.
Martha’s recipe for Meyer lemon coffee cake looked absolutely divine in the photo, so I decided to give it a try.
After reading on another blog that you can’t substitute a regular pan for an angel food cake pan with this recipe, I had to improvise one with a springform pan and a tiny glass jar in the center. I had to cook it about 10 minutes longer, but it actually worked.
The only thing I would change is that I would either invest in a mandoline slicer to get truly paper thin slices of lemon or take off the peel before baking it. The bitter rind flavor was still there for me. And I am very picky about cooked fruit, so I might even eliminate the fruit altogether and just use the zest, which imparts the majority of the flavor and color anyway. Oh, and I didn’t make the glaze because, dear God, this cake has enough sugar already.
You can just grab the recipe from her site, but I thought you might enjoy the photos of the process. It’s a pretty one!