That’s what my backyard tree gifted me this winter: a load of Meyer lemons.
After last season’s dismal crop that netted me barely enough lemons to make a couple quarts of lemonade, I was overjoyed to see the bumper harvest this year from my one little dwarf tree.
When life gives you a load of lemons, you just have to use them, of course. In everything you can think of — and then some.
So, I couldn’t have been happier to spy this recipe for “Meyer Lemon Cake” in the new “The Sunset Essential Western Cookbook” (Oxmoor House), of which I received a review copy. The cookbook, by the editors of Sunset magazine, features more than 150 recipes that are so very Californian in spirit — everything from “Hangtown Fry” to “Char Siu-Glazed Pork and Pineapple Buns” to “Tagliatelle with Nettle and Pine Nut Sauce” to homemade fortune cookies.
This quite citrusy cake uses more than a pound of lemons. Most of them are pulverized — rind, pulp and all — to go into the cake batter, which contains no butter. Instead, ground almonds give it richness, along with five large eggs.