It’s January and I should probably be doing nothing but healthy recipes to start the new year. And while I am doing plenty of that too, sort of, I also wanted to make this Meyer Lemon & Ricotta Loaf Cake while we’re still in the heart of Meyer lemon season. This is the cake, after all, I have spoken of and promised to share that makes me think of my dad with a smile and a chuckle. I had previously blogged about it back when I was doing, Auntie Treats, and after that my dad always referred to Meyer Lemons as Meyers Lemons. Not much of a difference, I know, but it sounded funny and no matter how many times I corrected him, he still preferred to say Meyers. For this reason, this cake will always have a special place in my heart. Sitting here and writing this now, I’m can re-play his voicemail in my head asking to send him “some of that Meyers Lemon cake to LA.” This one’s for you, dad.

If you have never tried this particular kind of lemon, you’re missing out. They are in fact, one of the few things I actually love about winter. Meyer lemons have this incredible aroma and a dark yellow, golden skin. The flavor is a combination between a mandarin orange and a regular lemon which gives them a unique sweetness. The rind is thin and edible and they are much juicier than the average lemon. They are wonderful in desserts, savory dishes as well as cocktails and make a stunning centerpiece piled in a bowl or jar. I just can’t get enough of them in the wintertime. Story is they were imported to the U.S. from China in 1908 by a man named Frank Meyer, which is how they got their name.

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