Meyer Lemon Butter Cake needs no frosting or frills. It’s light and sweet, and perfect for snacking.
Don’t you just love that gorgeous Bluebonnet flower? My extremely talented sister, Chellee, created the header for me. I love it so much I want to marry it.. you know, if I weren’t already married.
Everything about the old site is still here, just hopefully in a prettier, more user-friendly way. There are still some kinks being worked out, (like missing photos), but they’ll be worked out over the next month or so, in-between full time job and wifing and mothering.
So let’s talk about this gorgeous cake. I made it to celebrate the launch of Bluebonnet Baker. About a month ago, my dear friend, Cerys, sent me an entire box of Meyer lemons. An entire flat-rate shipping box full of Meyer lemons, from the tree in her yard out in California. That is friendship, you guys.
I knew immediately that I’d be making some sort of cake, and went to work looking through cookbooks and blogs for just the right thing. I like a frosted cake as much as the next girl, but let me be honest.
With a 14 month old running around, ain’t nobody got time to make frosting, let alone store a cake in a fridge packed with sippy cups and half eaten bananas and oranges.
Only.. somehow I missed an ingredient. A pretty key ingredient, if you’re making Olive Oil Lemon Cake. We were completely out of olive oil!
Carpe diem, I decided. Baking a cake happens so seldom around here, there’s no way I’d get my ish together again anytime soon. I looked around my kitchen.. Ahah! Plenty of Kerrygold Irish butter hanging out in the fridge. There’s nothing like grass-fed butter to take the place of olive oil, let me tell you.
I feel no shame in admitting that I had a wedge or two for breakfast over the week, and it is a fantastic pick-me-up during naptime with a cup of tea. All you need is a dusting of powdered sugar, and you’re good to go!