It’s fun to see your name in lights. That’s how we felt when we saw the story about our Meyer Lemon Cake in the Mercury News. It’s a wintertime favorite, and we’re delighted that people enjoy it as much as we do!
And what’s not to love? Chef Becky mixes two whole Meyer lemons into this moist cake—there is no scrimping on flavor here. Then it’s time to make the sweet lemon glaze, a blend of powdered sugar and more fresh-squeezed juice. Becky pours on generous layers as the cakes come out of the oven—the aroma moves from the kitchen to the farm and makes us all crave a slice! It’s a heavenly lemon treat that makes a perfect dessert… or mid-morning snack!
Just like with all of her cakes, Chef Becky makes our Meyer Lemon Cakes in small batches so they are always fresh and delicious. Making our sweets in small batches means sometimes we delay shipment, so let us know if you have required arrival date!
If you want to try making the cake at home, you can find the recipe in the “America the Great Cookbook.”