Yogurt cake is the type of recipe that encourages experimentation. The core recipe is an incredibly simple, French classic. There are about a thousand ways to switch it up. Different mix-ins, different flavoring, different yogurt. Serve it syrup-soaked, glazed, naked – it doesn’t mind. This is the type of thing that makes my head spin with possibilities.
Despite my daily monitoring, the three contenders hanging on my parents’ Meyer lemon tree never quite ripened enough over the holidays. And the internet told me that there was no point in picking them sooner. Luckily, Meyers are in season from December through May, so I know it wouldn’t be long until some would pop up back on the East Coast. I grabbed for a bag the moment I saw them last week.
Meyer lemons are not like regular lemons. Thought to be a cross between lemons and mandarin oranges, they are sweeter with a distinctly floral and lightly herbal aroma. The skin is darker yellow and thinner than the Eureka or Lisbon lemons that are sold in supermarkets. I’m working on a recipe that calls for blending up whole ones and will report back soon….