My friend's meyer lemon tree seems to be hitting the warp drive of fruit production, so more lemony baking is underway.
Today I decided to try a Light Lemon Bundt Cake recipe from Cooks Illustrated. I was bit leery of the "light" part, because cake should be delicious – not light. But try I did.
I made a couple of changes, the recipe calls for whole milk and I used fat free cream and a dollop of non fat milk; I used 5 egg yolks instead of 3 because I messed up while separating eggs and figured two more yolks wouldn't hurt a thing. The big change I made was making lemon syrup to pour over the hot cake. The recipe doesn't have you do that, but it's really the best.
Verdict: delicious! This is a lighter, more sponge-type cake than my standard lemon cake recipe, maybe because there's a stick less butter in there. The added lemon syrup really makes it lemony and lovely. I shall certainly make another (because I have dozens more lemons in the fridge).