When you have a Meyer Lemon tree that harvests in late November, you bake glazed Meyer lemon cake, bread and pie at Christmas. Maybe not all three at the same time though! The good news is that Meyer’s stay fresh a long time in the produce bin so you can spread your holiday baking out at least four weeks.
above image via Loving It Vegan
Make it Vegan
I like to use Miyoko’s Creamery Vegan Butter for all my baking. It’s actually better tasting than cow’s milk butter and so much kinder. Seriously, it’s amazing on cornbread, English muffins, toast. Anything you use butter for, Miyoko’s works great. Prepare yourself for the price increase. I budget for it by buying less expensive nonessentials.
By the way, if you have mindset issues with buying healthy, organic foods and would like to bring a ton of joy into your life around food and taking better care of yourself in general, I’ve included one of my most favorite free downloads below at the end of this post.
This lemon cake recipe also calls for eggs and buttermilk. I have not found a substitute for vegan buttermilk yet but Shane and Simple and Loving It Vegan blogs have recipes for homemade. Apparently, it’s pretty simple.
Here is my go-to recipe for the best glazed lemon cake you’ll ever taste.
Silver Palate’s Glazed Meyer Lemon Cake
1 C. (2 sticks) unsalted butter, at room temperature
plus extra for greasing the pan
2 C. sugar
3 C. unbleached all-purpose flour, sifted
1/2 t. baking soda
1/2 t. salt
1 C. buttermilk
2 tightly packed T. grated lemon zest
2 T. fresh lemon juice
Lemon Icing (recipe follows)
- Preheat oven to 325 degrees F. Grease a 10-inch tube pan.
- Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs, one at a time, blending well after each addition.
- Sift together the flour, baking soda, and salt. Stir the dry ingredients into the egg mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Add the lemon zest and juice.
- Pour the batter into the prepared tube pan. Set the pan on the center rack of the oven and bake until the cake pulls away from the sides of the pan and a tester inserted in the center comes out clean, about 1 hour and 5 minutes. (note: my oven requires an additional 15 minutes)
- Cool the cake in the pan, set on a rack, for 10 minutes. Remove the cake from the pan and spread on the icing at once, while the cake is still hot.
8 to 10 portions
1 lb. confectioners’ sugar
8 T. unsalted butter, at room temperature
3 tightly packed T. grated lemon zest
1/2 C. fresh lemon juice
Cream the sugar and butter together in a mixing bowl. Mix in the lemon zest and juice; spread on the warm cake.
Enough icing for 1 to 2 cakes.
For my favorite Gingerbread recipe and foamy hard sauce to go with it, click here!
That’s it for today!
Want to look stunning, feel great and get a healthy outlook on life? Then get my premier download Three Steps to Mastering Your Mindset where you learn how to overcome mindset issues on buying high quality, organic foods; clever ways to budget for them; my favorite, easy to store equipment for at home workouts; ways to make exercise a joy; rework your schedule so you are excited to work out every day, and more.
A very Merry Christmas to you my friend! Thank you so much for tuning in to Joy of Nesting each week. I value you more than I can say!