I’ve got about 10 lbs of Meyer lemons right now, and there are a ton more weighing down the neighbor’s tree, which is prolific (lucky me)! We have a baby Meyer lemon tree in our backyard but it doesn’t produce that many lemons yet. Lemon curd is my standard go-to but lemon cake is also popular with those that receive the baked goods coming out of the kitchen.
The cake is good, very moist and lemon-y. It sunk in the middle, which seems to happen a lot with lemon loaf cakes. According to Brian Geiger, The Food Geek, there’s probably too much leavener. He thinks the one I made from Baked seems fine (although I remember it coming out kind of flat, not quite sunken but not poofy on top either). He suggests next time, leave out the baking powder and cut back to 3/8 tsp. baking soda (see the original recipe here).
If it seems like all I ever do is bake lately, it’s just a stressful time at work, and I’m Stress Baking! Plus travel has gotten in the way of regular cooking.
- Lemon Cake with Lemon-Brown Sugar Glaze (Salty Sweets, p. 82)
That should be 1/4 tsp of baking soda per cup of flour, so 3/8 tsp for this particular recipe.
Thanks Brian! You did say that and I missed it. :) Corrected up above in the post.