Nothing beats eating foods when they are in season! This cake celebrates the wonderful meyer lemon which is in season December through April. If you haven't tasted a meyer lemon before they are sweeter than regular lemons and less acidic. They have been described as a cross between a regular lemon and a mandarin orange.
11/2 cups flour ( I used spelt, but all purpose would be fine)
2 tsp baking powder
pinch of sea salt
3 tsp meyer lemon zest
1/2 tsp fresh thyme, chopped
1/2 cup plain soy yogurt (I used 1/2 cup almond milk with a splash of lemon juice = "buttermilk")
1 Tbsp meyer lemon juice
1 cup sugar
3 "egg" substitues (or eggs)
1/2 cup good olive oil
1/4 cup powdered sugar
1/4 cup meyer lemon juice
Preheat the oven to 350 degrees. Grease a 9" round baking dish. I made mine in a bundt pan, which looked beautiful, but I realized I needed to double the recipe in order to fill it up. So make note of that!
In a large bowl whisk together yogurt/"buttermilk" sugar, egg substitutes, 1 Tbsp lemon juice, and olive oil.
In another bowl whisk together flour, baking powder, sea salt, lemon zest and thyme.
Add the dry ingredients into the wet and stir to combine.
Pour into prepared pan. Bake until firm to the touch and cake bounces back when presses, about 20-25 minutes. If you double the recipe you will need to increase the baking time.
Cool in the pan for 10-15 minutes.
Whisk together lemon juice and powdered sugar. Turn cake out onto a plate and poke holes in it using a skewer. Pour sugar/juice mixture over the cake and let it rest another 10 minutes before serving.