Meyer Lemon Pound Cake

Last year when Meyer lemons turned up in my local grocery store, I might as well have done back-flips right there in the produce department. The previous year, I’d driven 2 hours to go to the nearest Whole Foods – mainly to find these little beauties. I do that occasionally, take a trip up to the “fancy” grocery stores to stock up on things that I can’t find here. What can I say? I’m a crazy foodie.

Meyer lemons are a cross between a standard Eureka lemon and a mandarin orange. Thin skinned, and a gorgeous rich yellow color. They originated in China, and were brought to our country in 1908 by an agricultural explorer, Frank Meyer, who was an employee of the US Department of Agriculture. Their popularity surged in the 1990’s when they became popular in the California cuisine front, and then gained more notoriety from Martha Stewart – who used them in virtually everything from spaghetti to ice cream.

And, I love using them just as much as Martha. From a glass of lemonade, to shrimp scampi, lemon bars, and even a simple pound cake with glaze. I love pound cakes, they take virtually no time to put together. And, they’re great for breakfast in the morning – or a sweet treat later at night. The flavor of the lemon really shines through in this cake, from the addition of the zest to the cake batter. The glaze is delicious, with just enough of a pucker from the lemon juice. If you’re fortunate enough to find these little beauties in your grocery store, do yourself a favor and pick up a bag. They really are wonderful!

In my house growing up, orange rolls for breakfast on Thanksgiving morning was a tradition. I remember anxiously waiting to put them in the oven at 8:30 – so that they’d be ready to eat when the Macy’s Thanksgiving Day parade came on. Then, mom putting the turkey in shortly thereafter to perfume the air in the house all morning and afternoon long.

I always have preferred orange rolls to cinnamon rolls. Something about that sweet, citrusy zing that I just love. But I’d always made them from the tube, and for something as special as Thanksgiving morning breakfast – I wanted to learn to make them from scratch. I’ve made these a couple times now, and they’re always wonderful and well received. Light, yeasty and moist – with plenty of bright flavor.

I hope that you all have a Happy Thanksgiving, and spend the day treasuring the time with family and friends. I can’t wait to see the jolly man in the red suit pull into Herald Square on Thursday at noon – and bring the official start of the Holiday season along with him. Happy Holidays, everyone!

In the past couple weeks, I’ve seen fresh cranberries popping up in my neighborhood grocery stores. I love fresh cranberries – their color, their tarntness, stringing them with popcorn to make tree garland! I couldn’t resist picking up a couple bags.

Cranberry and orange has always been one of my favorite flavor combinations. So, I thought it would be fun to incorporate those into a muffin. Muffins are one of our favorite go-to breaksfast item around here.

With the morning rush of getting the boys up and dressed, lunches made, and Drew off to school – something that we can just grab and go with is a sheer savior sometimes. I think these would be a great easy treat to have on Thanksgiving morning as well. Enough to fill you up, but light enough to leave plenty of room for an early dinner!

There are few things in this world that are better than a slice of cake for your breakfast. Especially one like this – a moist yellow cake,  studded with plump blackberries, and topped off with a delicious buttery crumble infused with lime zest? You had me at cake.

Coffee cakes are a great option for any gathering really, be it brunch or as a dessert after dinner. I love the fact that it only uses a couple of bowls, making for super easy cleanup. It’s been a busy week around here; cupcake orders to fill, doctors appointments, field trips – but I was craving something sweet.

Happened across some gorgeous blackberries at the store, and remembered a coffee cake that the lovely Annie had posted a while back. Modified it a little using the blackberries, and it turned out gorgeous! If you’re looking for something special for your breakfast table this weekend, look no further. Have a good weekend, everyone!