I wish I could tell you that the picture of my friend’s son licking the plate was from my yummy pheasant but that would be a lie. Truth be told, it was from a simple cake with topped with Meyer lemon icing. He loved it and spent at least 6-8 minutes liking every last drop off his plate. It was a huge compliment and it attests to the simplicity of things is typically best.
My husband’s Aunt, (AKA-Bonus grandma) who recently passed away, was the first to share with me years ago the KISS method, “keep it simple stupid.” This method works for most aspects of life. Especially for food. I love the taste of an egg yolk from one of my very own chickens. You can taste the sweetness the yolk when it’s not covered in gloppy cheese or bogged down with veggies tucked in an omelet. Or, think of a humble walnut, the slight bitterness is tasty and comes alive on its own. Try some toasted for a super healthy snack. Just don’t eat 50 of them, your belt buckle may protest.
I know I will think of those Meyer lemons differently after the plate licking episode. After he was done, I had to go back to the icing bowl and taste it again for myself (multiple licks) to see what he liked so much. Those lemons are amazing. The flavors are sweet and tart at the same time. They are not as harsh as a regular lemon. Perfect for cakes, custards, and curds. I love the fact, that you don’t have to put as much sugar to temper the tartness like you do with regular lemons.
My mom also loved the same cake with a Meyer lemon curd filling topped with a light dusting of powdered sugar. Happy Birthday Mumsy!!
Mumsy’s Plate Licking Lemon Cake
1/3 cup Oil
1/3 cup butter
1 3/4 cup of sugar
1 Tbls Vanilla
3 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups of whole milk
Pre heat oven to 350. Prepare two 8″ cake pans by spraying with bakers joy. In a large mixing bowl, cream oil, butter, eggs, sugar and vanilla until pale and fluffy. In a separate bowl combined flour, baking powder, and salt and. Using low-speed gradually add the dry ingredients, alternating with the milk. Pour batter into prepared pans and bake until cake is golden brown and a toothpick inserted into the cakes comes out clean. About 25-30 minutes.
Meyer Lemon Frosting
1/2 Meyer lemon (save the other half for salad dressing!)
1 cup powered sugar
1/2 Tbls heavy whipping cream
In a small bowl squeeze the lemon (about 1/4 of a cup) . Add the powdered sugar and thin to the consistence you like with the whipping cream. Drizzle over the cooled cake and top with Chantilly cream.