We planted a Meyer lemon tree in our backyard last winter.  Meyer lemons, with their sweet taste and fragrant skin, are perfect for baking.  I had been collecting recipes that use lemons ever since we planted the tree.  I watched it flower and waited anxiously for its fruits to mature.  When the lemons finally yellowed a few days ago, I rushed outside to pick our very first crop and made this cake.

This is a jazzed up version of a classic pound cake.  The lemon juice and zest give it some zing.  The buttermilk and the lemon syrup keep it super moist.  The original recipe had a glaze made of lemon juice and powdered sugar.  I eliminated the glaze because it was too sweet for my taste.  I think the cake as is best showcases flavors of the lemon.

This cake keeps for up to five days when wrapped well.  You can also freeze it and defrost it at room temperature for when you are in a pinch.  If you are looking for a homemade Christmas present recipe, you can put this cake in a basket with an assortment of tea bags and a jar of your favorite jam.  The best part is that this recipe makes two loaves, so you can give one away and keep one for yourself.

Because this recipe needed quite a few lemons, I used up almost all of the fruits from my young tree.  It will be another year, another cycle of tree life, before I can bake with lemons from my backyard.  I can’t wait!

Lemon Cake

Adapted from “Barefoot Contessa Parties!” by Ina Garten

• Unsalted butter, 1/2 pound (2 sticks), at room temperature
• Granulated sugar, 2 1/4 cups, divided
• Eggs, 4 extra large, at room temperature
• Lemon zest, 1/3 cup, from 6 to 8 lemons
• All-purpose flour, 3 cups
• Baking powder, 1/2 teaspoon
• Baking soda, 1/2 teaspoon
• Salt, 1 teaspoon
• Freshly-squeezed lemon juice, 3/4 cup, divided
• Buttermilk, 3/4 cup, at room temperature
• Vanilla extract, 1 teaspoon

Preheat the oven to 350 degrees.  Grease and flour two (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.  Line the bottom with parchment paper.

Cream the butter and 1 3/4 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes.  With the mixture on medium speed, add the eggs, one at a time, and the lemon zest.

Mix the flour, baking powder, baking soda and salt with a whisk in a bowl.  In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla.  Add the flour and buttermilk mixtures alternatively to the batter in the electric mixer, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.  When the cakes are done, allow to cool for 10 minutes.  Remove the cakes from the pans and put them on a rack set over a tray or sheet pan.  Spoon the lemon syrup over them one tablespoon at a time, so the cakes can absorb the syrup slowly.  Allow the cakes to cool complete.