When warmer days of spring stretch longer and buds begin peeking out, there is a cheerful fruit that has kept us sunny all winter – the delightful Meyer lemon. This joyful, sun soaked citrus is currently sprinkled about our ranch in abundance.
Sweet and juicy, with notably less acidity than a market lemon, the thin-skinned Meyers were once grown as ornamental plants, but are now legendary in kitchens across the world. We used our Meyer lemons for everything from squeezing, roasting, canning and baking to home decor!
In Kathy’s front yard there stands an old Meyer lemon tree that stretches over 10 feet wide, hanging heavy with bright round fruit for months at a time. You can pick to your heart’s content, yet it still looks untouched. Their typical growing season reaches from November into April, but we have found our Meyer lemons stick around even longer. We’re not complaining.
Although there is little you can’t do well with a Meyer lemon, we fill our baskets for a few tried and true recipes every year. Our Marketing Manager Athena discovered this fluffy, lemon-y Meyer Lemon Loaf Cake years ago (thanks to Renee’s Kitchen Adventures) and has been making it ever since. With just 10 easy ingredients – and an optional, but highly recommended glaze – you may already have everything you need to create it!
Delicious as breakfast, brunch or a tea party treat, this cake pairs just as well with both our Home Ranch and Scottsdale Chardonnays. Could anything taste more like California than fresh Meyer lemon cake and cool Chardonnay? Close your eyes and imagine sunny days ahead.
Fun Fact: if you don’t have buttermilk handy, you can make your own quick version. Add regular milk to 1 tablespoon of either lemon juice or white vinegar, enough to measure 1 cup total. Let stand 5 minutes, then commence baking with your new “buttermilk.”
>> Find the full recipe at Renee’s Kitchen Adventures
