I’m thrilled to be a part of Kristina’s 12 Days of Meyers series. Hop on over to her blog to see the recipe posts from 12 fabulous Austin bloggers, each featuring delicious ways to use up those Meyer lemons!
This is a variation on the buttermilk cake I make often, both as a last minute dessert and as a brunch party special touch. I’ve also doubled the recipe and made cream cheese frosting to end up with a birthday layer cake. I adore this cake and have Julia to thank for turning me onto it. You can use the flour combination in my original post or use a gluten-free flour blend like Pamela’s Artisan flour mix or her basic bread and flour mix.
I have a few temporary dietary restrictions going on, so I’ve substituted out the dairy buttermilk and the sugar (indicated in the recipe in parenthesis). I dare say you can’t mess up this forgiving not-too-sweet cake.
Meyer lemon buttermilk cake (gluten-free)
1. Grease an 8- or 9-inch baking pan of any shape. Preheat the oven to 400 degrees F.
2. Combine your dry ingredients in a medium-sized mixing bowl:
1 cup gluten-free flour mix (that doesn’t contain leaveners, baking soda/powder)
1/2 cup sugar (I used coconut palm sugar)
1/2 tsp baking soda
1/2 tsp baking powder
3. Combine your wet ingredients in a separate bowl:
1/2 cup buttermilk (I whisked together 125ml almond milk, 25 ml coconut milk, 2 tsp strained Meyer lemon juice)
1 egg
1/2 stick (or 1/4 cup) butter, melted
1/4 tsp vanilla extract (or Meyer limoncello if you have it!)
finely grated zest of 1 large Meyer lemon
4. Add wet to dry, and mix to combine so there are no more dry flour-y patches. Pour into prepared pan.
5. Bake for 10 minutes. Rotate the pan and bake for about another 10-12 minutes. You’ll know it’s done when a toothpick poked in the very center comes out without dough-y goo. Serve warm or at room temperature with lemon curd, Meyer lemon marmalade or strawberry jam!
Store at room temp, sealed in a parchment bag for up to 3 days or freeze.
Here are a few of my other ideas for Meyer lemons: