Meyer Lemon Baby Cake

We only just planted one tiny Meyer lemon tree, and it already bears so much fruit: Lemon tree, very pretty! Now I am constantly looking for recipes that have lemon in it and ran across this one in my messy recipe box. I think I must have been holding on to it for a very long time, the newspaper clipping is yellowed and brittle. And then I baked these little yummy cakes and dusted them with powdered sugar. I bet a little whipped cream wouldn't hurt and neither would a cappuccino!


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup sugar (divided use)
2 eggs, separated
juice of one Meyer lemon (or any other lemon)
grated peel of lemon (if not organic, please wash very well in hot water)


Preheat oven to 375 degrees. Sift together flour, baking powder and salt.
In large bowl, cream the butter; gradually adding 1/4 cup sugar until light and fluffy.
In a separate bowl, beat egg yolks until thick and light in color, stir into creamed butter. Add dry ingredients alternately with lemon juice.
In another bowl (I know, lots of bowls) using clean beaters, whip egg whites until foamy, gradually adding the remaining 1/4 cup sugar, until soft peaks form. Gently fold egg whites and lemon peel into batter. Spoon into 8 paper-lined muffin cups, filling each about 3/4 full. Bake 20 minutes or until lightly browned.