Is anyone else an impulsive shopper like me?
Come on, admit it… You know you are. You can’t help it, the items are just staring at you saying “Buy me, you need me, you have no space and no reason, but you are going to buy me anyway.”
It happened again last weekend for me at T.J. Maxx, I went in for one item, and walked out with new dish towels and a new toy for the guy. I mean, he needed the toy, we are going on a weekend trip to Bar Harbor, so if we are going to eat lobstah all weekend, he should too.
I do the same thing when grocery shopping, it’s horrible. Oh, this hanger steak is only $5.99 a pound, sure I’ll buy it even though I have 7(!) Omaha Steaks sitting in my freezer. That is how I ended up with a bag of Meyer lemons sitting in my fridge for a month. They were only 2 dollars! I hadn’t worked with them before, so I had to buy them. The hard part was deciding what to make: a curd, a tart, jam, a cake. Oh the choices! So I kept putting it off, until this past weekend when I wanted something sweet to go with breakfast (which happened to be steak and eggs using that hanger steak).
I adapted this recipe from Baking Bites but swapped out the buttermilk for greek yogurt, since I had none on hand. I personally liked the swap and think it made a more delicate and moist cake. You are welcome to use the original recipe or use my swap.
Recipe:Adapted from Baking Bites 3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups unsalted butter, room temperature 1 1/2 cups granulated sugar
3 large eggs
2 tablespoons Meyer lemon zest (about 4 lemons)
1/2 cup Meyer lemon juice
1/2 cup greek yogurt For the glaze:
2 tablespoons Meyer lemon juice
1 cup confectioners sugar
Preheat your oven to 350 degrees F. Grease and flour a 10 or 12 cup Bundt pan.
In a small bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your stand mixer, or in a large mixing bowl with a hand mixer cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time until well combined. Scrape down the sides, then mix in the lemon zest. Add 1/3 of the flour mixture, then the Meyer lemon juice. Mix in an additional third of the flour mixture, then the greek yogurt. Finally add in the remaining flour. Carefully spoon the batter into the prepared Bundt pan.
Let the cake cool completely and invert onto a cooling rack. In a small bowl whisk together the Meyer lemon juice and confectioners sugar to make the glaze. Place the rack with the cake over parchment paper and pour the glaze evenly over the cake.