My nickname of “Meyer Lemon Liz” says it all about how hooked I am on these gorgeous yellow jewels of the citrus family. When I saw this recipe posted on Winnie’s incredible blog, “Healthy Green Kitchen” I knew I had to try it.
Winnie is such an inspiring chef and food writer. Her focus on healthy eating, especially from her vegetarian recipes, motivates me to try and follow more closely in her “green” footsteps.
Did I mention that she is raising a lovely family, as well as a menagerie of dogs, cats and her own flock of chickens? Currently, she is in the midst of adding “beekeeper” to her many talents. Here’s to Winnie and her “Healthy Green Kitchen”!
- 1 1/2 cups all purpose unbleached flour
- 2 teaspoons baking powder
- pinch of sea salt
- 2 teaspoons candied Meyer lemon peel, chopped finely, or lemon zest
- 1/2 cup plain organic yogurt
- 1 cup organic cane sugar
- 3 large eggs, at room temperature, organic and free-range
- 1/2 cup fruity olive oil
- 1/4 cup organic powdered sugar
- 1/4 cup Meyer lemon juice
- 1 cup organic powdered sugar
- 3 tablespoons Meyer lemon juice
1. Preheat oven to 350 degrees. Grease a 9 inch springform pan with oil and flour the bottom of the pan.
2. In a medium bowl, mix together the flour, baking powder and salt. Add the candied lemon peel and mix well.
3. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet and mix well.
4. Pour into the springform pan and bake for 25-30 minutes, until a toothpick inserted in the middle of the cake comes out clean.
5. Cool the cake for 15 minutes before removing sides of the pan. Prick the cake all over with a fork. Whisk the syrup ingredients together and drizzle over the cake.
6. Allow the cook to cool for 30 minutes more, then whisk together the icing ingredients. Frost the cake using either an offset spatula or the back of a large spoon.