There’s a little bit of magic that happens during the gray winter weeks that plants a seedling of hope for me. While August peaches, April apricots and September grapes are long gone, there is a glimmer of produce hope that crops up on shelves around this time of year. There’s a whole host of citrus that are in peak season and whispers promises of endless days in the sun and the sounds clicking ice cubes.
Is there anything more beautiful to behold on a dreary winter day than a bowl brimming with lemons? And not just any lemons, but Meyer lemons. With their thin skin, sweet flesh, and floral fragrance, they are my favorite kind of lemons.
Since last week was awash in cold damp rain, I decided to whip up a little bit of magic in my oven–a Meyer lemon cake dotted with poppy seeds and drenched in a citrus glaze. To balance the sweetness and acidity serve the cake with fresh whipped cream and blueberries or strawberries.
Meyer Lemon Cake with Poppy Seed & Citrus Glaze
2 teaspoons baking powder
1/2 teaspoon kosher salt
one small container Fage Greek yogurt (I used whole fat)
3/4 cup + 3 Tbsps sugar, divided
3 extra-large eggs
2 teaspoons grated Meyer Lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 Tbsps poppyseeds
1/3 cup + 1 Tbsp freshly squeezed Meyer Lemon juice
8. You can serve this with fresh whipped heavy cream and sliced strawberries.