Lemons are the ingredient of the month!
I love their freshness and the brightness of flavor that they impart on any dish, big or small. I love a little bit of lemon in a coffee, it’s perfect squeezed over oysters or fish, delicious preserved or pickled, and lemons are indispensable for making sauces, jams, baking, and even cleaning.
The melding of the delicate honey and lemon flavors in this tea cake are absolutely addictive, and I adore Meyer lemons – they are sweeter, milder lemon cousins with an incredible fragrant and thin rind. You can, of course, use regular lemons in this recipe, as well.
- 3/4 cup canola oil
- 2 large eggs
- 1 1/2 T Meyer lemon zest
- 2 T Meyer lemon juice
- 1 cup whole yogurt
- 1 cup raw sugar
- 3 T thick honey (I used Tasmanian Christmas Bush)
- 1 t vanilla
- 1 1/2 cup self-rising flour
- 1/2 whole wheat flour
For optional topping: 1/2 cup sugar + 1/4 cup Meyer lemon juice.
1. Preheat oven to 350F and grease a bundt pan.
2. In a large bowl, whisk together all of the wet ingredients and the sugars. Add in the freshly grated lemon zest. Sift the flours together and slowly mix in until well-combined.
3. Pour the batter into the bundt pan. Bake for approximately 40 minutes, until a knife inserted into the cake comes out clean. It’s okay if it feels a little bouncy on the inside while it’s hot, it will set up a bit more as it cools.
4. Let cool slightly before turning out the cake. Mix the lemon juice and the sugar together and pour over the cake before serving.