Meyer Lemon Cake.

My friend Virma has gifted me with an abundance of delicious Meyer Lemons this season. It kills me to ever let these gems go to waste so I've been making simple syrups, curds, marmalades, salted lemons, the list goes on. But on Wednesday, when the world seemed to be falling apart (COVID, homeschooling, take over on capital hill, this list also goes on), I found comfort in this cake. A Kathryn Kleiman recipe I found and tweaked a bit.

When life gives you lemons...make a lemon cake.

Ingredients:

• 2 cups flour (plus extra to dust the pan with)

• 1/2 teaspoon cream of tarter

• 1/4 teaspoon baking soda

• 1 cup (2 sticks) salted butter, room temperature

• 1 1/2 cups sugar

• 5 large room temperature eggs

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 1 tablespoon grated lemon zest

• cooking spray

• Powdered sugar for dusting

Simple Syrup:

• 1 cup sugar

• 1 cup Meyer lemon juice

Directions:

1. Preheat oven to 325

2. Coat 6 cup Bundt pan with cooking spray and lightly dust with flour.

3. Sift together flour, cream of tarter and baking soda.

4. Using an electric mixer at medium speed, cream butter and sugar until very light in color and fluffy.

5. Beat in eggs, one at a time. Beating well each time.

6. Add vanilla, lemon extract and lemon zest to the mixture.

7. Turn mixer down to low and slowly add flour mixture, until just blended. DO NOT OVER BEAT.

8. Pour batter into prepared pan. Batter will be thick.

9. Bake for 45-55 min or until tooth pick can be inserted into the center of the cake and come out clean.

10. While the cake is in the oven make simple syrup:

    1. Combine water and lemon juice in a small sauce pan and bring to a boil.

    2. Cook for about 5mins or until it begins to thicken. Remove from heat and let cool.

11. Once cake is done, remove from oven and place pan on a wire rack to cool for 10 mins.

12. Poke the top of the cake all over with a tooth pick. This will help the syrup seep in.

13. Slowly pour the syrup evenly all over the top of the cake.

14. Let the cake cool in the pan for another 10 mins the unmold on to a wire rack for it to cool completely.

15. Dust with powdered sugar, and serve.