I had never purchased a Meyer Lemon before... until yesterday. Lately I've been reading all about wonderful Meyer Lemon creations on various blogs, so I decided to jump on the Meyer Lemon Bandwagon and bake something with these wonderful jewels. I bought two bags of Meyer lemons at my grocery store.
So pretty. A deep
orangey-yellow sort of color... soft and ripe and an unbelievably luscious scent.
The lemon flavor in this wonderful loaf cake comes primarily from the rind of three Meyer lemons.
The rind is pressed into the white sugar to create "lemon sugar," which is then mixed with eggs.
Cake flour makes this more of a cake than a quick bread. Added sour cream and melted butter are the key to its moistness. There's also a wee bit of rum in it. Typically, I despise rum cake so I was a little worried, but you really can't detect rum flavor in the finished product.