Even after I took my first bite, I wrinkled my nose a bit. It was … sort of bitter and weird. But then I kept going. That sour/tart, astringent taste soon became addicting – before I knew it, I couldn’t get enough.

(more…)

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It’s also made with – you guessed it – olive oil. Which may seem like a strange ingredient in a cake, but stick with me here. It’s worth it.

(Incidentally, olive oil cakes aren’t necessarily an uncommon thing. And thank goodness for that.)

I originally wanted to make a lemon yogurt cake to use up some of the homemade yogurt that I made thanks to Julia’s fabulous new book. And then I started eyeing the pretty orange-hued meyer lemons gracing my fruit bowl. And then, in the midst of mixing together the ingredients, I decided, thanks to my new perspective, to use olive oil instead of vegetable oil. I didn’t even use light olive oil – I went with the strongest-flavored choice, extra virgin olive oil. Livin’ on the edge, that’s how I roll.

For extra lemon goodness, after the cake comes out of the oven, you drizzle a tart lemon syrup on the still-warm cake so that it soaks in and gets even more lusciously lemony. And with that, I have officially used the word “lemon” three times in a sentence – and I wasn’t even talking about Hart of Dixie!

The combination of the syrup, yogurt (two full cups of it!) and olive oil give this cake an incredible big crumb and luxe, super-moist texture. And, yes, you can taste the olive oil if you go with extra virgin – I love it and think it’s a fine fruity-tasting companion for the sweet-but-tart meyer lemon, but if you’re not sure, try it with a lighter olive oil. You don’t taste as much of that green-y olive oil flavor that way. Either way – good stuff.

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Meyer Lemon Olive Oil Loaf

Yogurt and olive oil join forces to give this loaf its luxe, super-moist texture; fresh Meyer lemons give it that unbeatable tart-sweet flavor. Recipe makes one loaf.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 slices

Calories 420kcal

Author Kare

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups plain low-fat yogurt
• 1 1/3 cups granulated sugar divided
• 3 eggs
• 1 tablespoon grated meyer lemon zest from 2-3 meyer lemons
• 1 teaspoon pure vanilla extract
• 1/2 cup olive oil I like the taste that extra virgin gives the cake; if you’d like a milder taste, consider a lighter olive oil

For the syrup:

• 1/2 cup freshly squeezed meyer lemon juice from about 4-5 meyer lemons, but it can really depend on how juicy they are
• 1/3 cup granulated sugar

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed meyer lemon juice

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Oil a large loaf pan – approximately 8 inches by 4 inches by 4 inches.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir with a whisk until incorporated, and then fold in the oil. Stir until well-incorporated.
• Pour into the baking pan and cook for 50 minutes or until golden brown and a cake tester or toothpick inserted into the middle comes out clean.
• Remove from oven and let cool for 10 minutes.
• While the cake is cooling, make the syrup. Place the 1/2 cup Meyer lemon juice and 1/3 cup sugar into a small saucepan over medium heat. Heat, stirring occasionally, until sugar dissolves. Set aside.
• Set a wire cooling rack over paper towels or into a baking sheet to catch drips. Carefully loosen the sides of the cake and flip the pan upside down over the wire rack to remove the loaf. Carefully flip the loaf so that it is sitting right side up on the wire rack.
• Now, while the cake is warm, spoon the syrup over the cake, allowing it to soak in. Let cool for one hour.
• Make the glaze. Place the confectioner’s sugar and lemon juice in a small bowl and stir with a fork until combined. Spoon over the top of the cake. Let sit for several minutes until mostly hardened.
• Slice and serve. Cake keeps in an airtight container or zipper bag at room temperature for 3 – 4 days. To freeze, wrap tightly with plastic wrap and transfer to freezer. Allow to thaw for a couple of hours at room temperature before serving.

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 68g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 282mg | Potassium: 63mg | Fiber: 1g | Sugar: 47g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg

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Here is where I would love to wax poetic about the intriguing Meyer lemon, and how I picked up a luscious-looking bunch of them at my neighborhood farmer’s market on a particularly crispy, sunny winter day … or maybe I plucked them off of a ripe old tree in a sunny corner of my sweet old Aunt’s backyard as she smiled at me, sipping tea as she rocked on the back porch.

But the reality is, I, well, picked up a box of ’em at Costco. It was last Wednesday, and after our 12-day-old’s pediatrician appointment, I talked my guy into stopping at Costco and sitting in the backseat with the bambino while I ran in for 10 very quick minutes. After being shut in for weeks, it was nice to feel normal (and yes, Costco is my “normal”), picking up a few must-haves. And, of course, browse (quickly) for a few wants. One of the wants ended up being Meyer lemons.

Not a terribly romantic scene, but the big bunch of yellow-orange orbs brightened up my day nonetheless.

Meyer lemons are sort of an orange-y version of a lemon – and are likely, actually, a cross between a lemon and a mandarin orange. They’re absolutely delicious and even slightly special in place of regular lemons in, say, lemon vinaigrette and lemon curd.

And they’re ridiculously perfect in these rich, moist, gooey cake bars.

Meyer Lemon Cake Bars are, consistency-wise,  a cross between a brownie and snack cake. They’re dense with a large crumb, super-moist, buttery, rich, and the perfect balance of lemony-sweet. The tangy glaze is the cherry on top.

So go to your local farmer’s market, your Auntie’s place in Santa Barbara or, you know, hit up your neighborhood Costco. Just get some Meyer lemons in your hot little hands. Then make some of these.

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Meyer Lemon Cake Bars

Tart, moist, and buttery-rich, these meyer lemon cake bars are a cross between a lemon brownie and a snack cake. With a tangy glaze drizzled over the top, they're lemony-sweet perfection.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Author Kare

Ingredients

Cake bars:

• 1 cup 2 sticks unsalted butter (room temperature)
• 1 1/2 cup sugar
• 4 eggs
• 1 tablespoon Meyer lemon juice
• 2 teaspoons Meyer lemon zest about one medium lemon
• 1 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt

Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh Meyer lemon juice
• 2 teaspoons Meyer lemon zest another medium lemon

Instructions

• Preheat oven to 350 degrees Fahrenheit. Butter a 9" x 9" baking pan and set aside.
• In a large mixing bowl or in the bowl of a stand mixer affixed with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about two minutes.
• Add the eggs, one at a time, beating well after each addition.
• Add the the lemon juice and lemon zest and beat on low just until combined.
• In a medium bowl, sift together the flour, baking powder, baking soda and salt.
• Pour the flour mixture into the butter/sugar/lemon mixture and mix together until blended.
• Spread mixture in the baking pan.
• Bake for 30 minutes, until the cake bars begin to get golden brown around the edges, and are set in the middle.
• Cool for about 20 - 30 minutes.
• Make the glaze. Whisk together the powdered sugar, lemon juice and lemon zest.
• Drizzle glaze over the top of the cake bars.
• Cut into squares and serve.

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