oooooo that looks great! thanks for sharing!

Make it with Meyer lemon... it will be better

Of course John! I'll make it with the first lemons I have available...most likely Meyers ;-)

I want to try one made with olive oil.

I do like milk or yogurt in baked goods, it really does wonders.

Wish I had homegrown lemons to use...

I like to use the peel, too. Is there one that is good for juice and peel?

I was just lamenting that I have no lemons ready at the moment. I'd really like to try this cake.

I can not wait until I can bake with a lemon I have grown! It is going to be sooo good! I have a ton of blueberries forming and my kids are getting excited about blueberry muffins!

Thanks for sharing Laura! I'm always on the lookout for a good lemon recipe. If you want to save a lemon or two to enjoy during the off season, I think you can freeze the entire lemon...some may chime in with details on this as I have never done it. Supposedly, you can even zest it but I would have thought the peel would turn to mush.

I do know from personal experience that you can zest a few lemons, juice them, spread the zest into the bottoms of a few ice trays and then pour the lemon juice over the zest and freeze for later. Freezing the zest in the lemon juice helps keep that fresh zest flavor intact longer.

amanda - are you bbs in a pot or ground? My kids can't wait to go bb picking on mother's day. It's now a tradition.

I have a raised bed that we call the berry box haha. I have 9 blueberry bushes in there. I used to have the raspberries in there as well but the acidic soil started killing them (so i guess its just a blueberry box now!)

That's a great idea John! There may be a time in my life when I will have lots of lemons! Not nearly as many as you, but enough to do a good amount of baking/cooking...hibiscus...yes, they go so well together! I have four bb bushes myself.

Alas, I have killed all but one of my blueberries and it's barely hanging on. I have oyster shell fragments in my yard!

I printed out the lemon cake recipe and it really looks like a keeper! I may try it next week.

At the risk of seeming too pushy about Meyer lemons, they are the best for cooking/baking/drinks. You can leave them on the tree for up to 5 months after they are ripe; and unlike other citrus, they will not fall. You can freeze the juice for at least a year; and it does not separate when thawed. You can also freeze the peel for the same amount of time; it may discolor slightly but will taste the same; and there is no need to zest it; just peel with a vegetable peeler and chop it, as the peel is not bitter like most lemons. And yes, you can freeze the whole lemon; but you have to use it as soon as you thaw it; because it will become mushy.

I'll add a kudo for the Meyer. Most here know most of my trees are Ponderosa lemons and they do well here. I traded a fig tree for a Meyer lemon a few years ago and enjoy my first Meyer last fall. It was really tasty fruit and johnmerr's right (of course) about the peel. It wasn't bitter like the other lemons...just a nice lemony flavor. My Meyer is just about to burst out in blooms right now..yayyy!

I'm also a huge fan of Meyers!