rusty76

I made this for brunch yesterday, and it was lovely. Part of the reason I don't like white cakes is that they are usually dry, unless loaded with icing, or soaked (tres leches style). This called for a cup of greek yogurt, although you could easily have subbed in sour cream, or thinned cream cheese, for the same effect.

The recipe doesn't call for lemon juice to be added to the batter (only zest, and juice in the glaze), which seemed odd to me, so I added the juice from one lemon, and upped the flour by about 1/2 cup to compensate. I ended up adding a cup of powdered sugar, too, as the lemons were very tart. The cake had a dense, moist crumb and didn't rise a lot.

For the glaze, I made s simple syrup with a little water and the juice from the remaining two zested lemons, and candied thin slices of lemon in that. I poked holes in the cake to let that drizzle in, then thickened what was left with powdered sugar and a tiny pinch of salt, for a thicker decorative glaze, which I topped with the candied lemon slices.

(as you can see, i tend to view recipes as a jumping off point...)

Meyer Lemon Bundt Cake

1-½ cup All-purpose Flour
2 teaspoons Baking Powder
½ teaspoons Salt
1 cup Plain Or Vanilla Greek Non-fat Yogurt
1 cup Granulated Sugar
3 whole Eggs
1-½ teaspoon Meyer Lemon Zest (zest From 2-3 Lemons)
½ teaspoons Vanilla
½ cups Vegetable Oil

Glaze
¼ cups Meyer Lemon Juice (from The Zested Lemons)
¼ cups Granulated Sugar