Ruby Red Grapefruit, Meyer Lemon and Olive Oil Cake

I was so glad to see the Meyer lemons back in the store a few weeks ago. I bought a few of them with the intent of finding something to bake/cook/mix. The season is so short and I didn’t want to wait.

Coincidentally, the next day, I spotted a gorgeous cake on Cheese Curd in Paradise. A grapefruit and olive oil cake.  I saw it and thought “well why not? Grapefruit and Meyer lemons are delicious together! ” I also had a grapefruit in my fridge to use up. So the recipe below was hatched. It’s a lovely lightly flavored, moist cake that is very easy to make. No mixer needed-just a few bowls and a spoon.

Any left over glaze is perfect for dipping strawberries into also!


Ruby Red Grapefruit, Meyer Lemon and Olive Oil Cake

Ingredients (Cake):

  • Non-stick baking spray
  • 1 & 1/2 cups AP flour
  • 2 tbsp ruby red grapefruit zest
  • 1 tbsp Meyer lemon zest
  • 1 cup granulated sugar
  • 1/2 cup very good quality olive oil
  • 2 large eggs, at room temperature
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp table salt
  • 1 tbsp ruby red grapefruit juice (freshly squeezed)
  • 1 tbsp Meyer lemon juice (freshly squeezed)
  • 1/3 cup plain non-fat Greek yogurt


  • 2 tbsp granulated sugar
  • 1/3 cup ruby red grapefruit juice (freshly squeezed)


  • 1 cup confectioners sugar
  • 1 tbsp ruby red grapefruit juice (freshly squeezed)
  • 1 tbsp Meyer lemon juice (freshly squeezed)


  1. Pre-heat the oven to 350 and prepare a 9×5 inch loaf pan.
  2. Place the sugar and zest in a large bowl and smush it through your fingers until it gets slightly pasty.
  3. To the sugar mixture add the oil, whisk to combine, then the eggs-one at a time, stir until evenly combined scraping the sides of the bowl as needed.
  4. In a smaller bowl combine the flour, baking powder, baking soda and salt. Whisk to evenly combine.
  5. In a small bowl mix the juices and yogurt and whisk until evenly combined.
  6. Add the flour and buttermilk mixtures to the sugar mixture-alternating but beginning and ending with the flour. Stirring to combine in between each addition. Do not over mix.
  7. Pour the batter into the prepared pan and smooth it out on the top. Give the pan a few light taps on the counter to get out any air bubbles.
  8. Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
  9. While the cake is baking make the syrup. Place the ingredients into a small sauce pan, cook over medium heat until the sugar dissolves. Stir it from time to time. Set it aside.
  10. When the cake is done let it cool in the pan for 10 minutes. While the cake is cooling place a cooling rack over a large piece of parchment paper or foil. Place the cooling rack on the top of the cake and carefully turn it upside down to release the cake from the pan onto the rack. Place it over the foil or parchment and, using a skewer, poke holes about 2 inches into the cake. Slowly pour the syrup evenly over the top of the cake. Leave the cake to cool completely.
  11. Make the glaze by combining all of the ingredients above in a small bowl and whisk to combine and form a smooth even mixture. Drizzle the glaze over the cake slowly and evenly. Let it set and serve.


Adapted from Smitten Kitchen via Cheese Curd in Paradise.


Roasted Rhubarb with Vanilla Frozen Yogurt and Meyer Lemon Sugar

Who knew that roasting rhubarb would result in such a fantastic flavor? I certainly didn’t.  It was tart. It was sweet. It was perfect. It was  a low fat dessert that is ready in 30 minutes that you can feel good about. And it couldn’t be easier.

When I saw a package of rhubarb in my store last week this recipe immediately came to mind. I knew it had ice cream with it but I wanted something more waist line friendly so I bought some of those new little 100 calorie frozen greek yogurt containers to go with it.


Roasted Rhubarb with Vanilla Frozen Yogurt and Meyer Lemon Sugar


  • 20 ozs fresh rhubarb
  • 2 ozs super-fine sugar

For topping:

  • Frozen yogurt, gelato or ice cream
  • Meyer lemon sugar (recipe here )


  1. Pre-heat oven to 400. Wash rhubarb, dry and cut off ends. Cut stalks into halves the long way.
  2. Put the rhubarb in a shallow baking dish large enough to hold it all in one layer.  Add the sugar, toss together, then shuffle the rhubarb so it’s in a single layer.
  3. Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 minutes until soft. Test softness with the back of a fork.
  4. Carefully move the stalks to a plate with a long spatula so that they keep their shape. Top with a dollop of frozen yogurt, a bit of the liquid from the pan and, if you have it, some of this meyer lemon sugar.


Here it is finished cooking. Notice the yummy sugary tarty liquid in the bottom of the pan. YUM!

Note: super-fine sugar is NOT confectioners sugar. To make your own put the required amount of sugar into a food processor and process until very fine, but not powder.

Adapted from recipe at

Simple Syrup Infused with Meyer Lemon for Cocktails

 This recipe is for the Lemony and the Whiskey Sour cocktails.


Simple Syrup Infused with Meyer Lemon Flavor for Cocktails


  • 1 cup granulated sugar
  • 1 cup water
  • a few strips of Meyer Lemon zest (optional for basic simple syrup but necessary for both of the drink recipies on this post)


  1. In a small saucepan over medium heat combine the ingredients, stir and cook until sugar dissolves.
  2. Remove from heat and add the zests. Allow to cool and steep.

Note: you may keep the simple syrup in the fridge in a glass container for many weeks.

‘Lemony’ a Meyer Lemon Cocktail

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour (here) which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.  

I don’t make cocktails often, I usually just open a bottle of wine (I prefer reds) or a beer  (we usually have Peroni and/or Corona in the fridge).   I read and reread the directions and then poof-I had a cocktail. Since I’m a girl I wanted a pretty glass too but since I don’t really have pretty cocktail glasses I used an ice cream bowl that Husband’s Grandmother had for many years. Cute huh?

I don’t know what to call the cocktail that I made with the Vodka so I’ll just call it Lemony.




  • 1 oz Vokda
  • 1 oz flavored simple syrup (recipe here)
  • 1 oz freshly squeezed  Meyer Lemon juice
  • flavored sugar for rimming the glass (recipe here)


  • Rub the lemon that you squeezed and zested around the rim of the glass.
  • Dip and roll rim of glass into prepared sugar.
  • Add the first 3 ingredients together in a cocktail shaker over ice, shake vigorously and pour into the prepared glass.
  • Enjoy 🙂

Meyer Lemon Whiskey Sour

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.   Here’s the Vodka Lemony recipe.


Meyer Lemon Whiskey Sour
makes one cocktail

1 1/2 ounces whiskey (rye or bourbon)
1 ounce freshly squeezed Meyer lemon juice
1/4 to 1/2 ounce simple syrup, according to taste (recipe here )

Sugar for rimming the glass (optional but recipe here)

Place all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass.

Adapted From Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.

Meyer Lemon Pound Cake

Mmmmmmmmmmmmmm Meyer Lemons. The part tangerine tasting lemon that is the shape of an average lemon but a different color and different taste and smell.  See? Here they are below next to some navel oranges and below that you can see the contrast in color next to the yellow border of my dish. They’re closer in color to an orange than a lemon. Here’s a good article about them but, at the risk of sounding like a snob, they’re hardly undiscovered 🙂 And conveniently I have a pound cake pan with a lemon pattern on top. Cute no?

Note: this recipe calls for a few different additions of the lemons-juice, zest etc…get 3 large ones and that will be just enough.



Meyer Lemon Pound Cake

For the cake:

  • 1 3/4 cups AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 1 1/2 tbsp Meyer Lemon juice
  • 1 1/2 tbsp Meter Lemon zest
  • 1 cup granulated sugar plus 2 additional tbsp
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 5 large eggs, at room temperature, beaten

For the syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup Meyer Lemon juice

For the glaze:

  • 1/2 cup confectioners sugar, sifted
  • 1 tbsp Meyer Lemon juice


  1. Preheat oven to 315F. Spray a 9×5 loaf pan with non-stick cooking spray. Set aside.
  2. In a medium bowl combine the flour, baking powder and salt and whisk to combine.  
  3. In a small bowl whisk the sour cream and lemon juice together.
  4. In the bowl of a stand mixture fitted with the paddle attachment combine the lemon zest and sugar. Using your fingers rub them together until the sugar is moist and fragrant and evenly mixed together.  Add the butter to the bowl and beat on medium speed until very pale and fluffy (about 3-4 minutes).  Scrape down the sides of the bowl. Mix in th eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the bowl as needed). With the mixer on low alternately add the dry ingredients in 3 additions and the sour cream mixture in 2, starting and ending with the dry.  Once all of the ingredients have been added scrape down the bowl then beat on low for another 30 seconds to combine.  Use a rubber spatula to make sure the batter in the bottom of the bowl is uniform.
  5. Pour the batter into the prepared pan. Smooth the top then tap the pan on a hard flat surface to release any air bubbles.
  6. Place a piece of aluminum foil under the cooling rack.
  7. Bake the cake for 55-65 minutes or until a toothpick in the center comes out with just a few moist crumbs. Place the pan on a wire cooling rack, let it cool for 10 minutes then turn it out onto the rack.
  8. While the cake is in the oven make the syrup.  Combine the sugar and lemon juice in a small saucepan cook over medium-high heat. Cook, stirring frequently, until the sugar has dissolved.  Bring to a simmer, cook for 2 minutes and then remove from heat and set aside.
  9. Once you’ve turned the cake out of the pan onto the rack brush the top and sides with the syrup.  Reuse any that falls below onto the foil below. Be sure to use all of the syrup. Then let the cake cool completely–about 2 hours.
  10. When the cake is cooled make the glaze by combining the confectioners sugar with the juice in a small bowl and stir to combine.  Drizzle it carefully over the cake covering it completely. Let the glaze set for 15 minutes before serving.

Source: Cook’s Country April/May 2006

I printed this from someone’s blog but didn’t write down who’s it was. If it’s yours please let me know.

 I drizzled a little extra juice that I had left over all over the cake after I poured on the glaze.

And don’t waste the left over pieces that you’ve squeezed-there’s still a ton of flavor in there-it would be a shame to throw out that deliciousness!!


Note: this cake will keep for 5 days wrapped tightly at room temp for upto 5 days or freeze (unglazed) for up to 1 month.

Here is a photo of the cooling rack with foil underneath-the syrup will drip so it’s nice to catch all of it.