Meyer Lemon Cinnamon Honey Macadamia Nut Cake

Remember how I’ve mentioned that when Meyer Lemons are available at the market, you must drop everything you’re doing and RUN (not walk) to the nearest vendor and scoop up as many as you can. These precious orbs are so rare, so amazingly delicious, and so diverse for kitchen creativity!!!!

All that said, you need this cake. NEED IT.

 

It’s moist, tender, and packed full of vibrant Meyer Lemon sweet and tangy flavor. Five WHOLE Meyer Lemons (in full form) – yes, 5, go into the cake batter, creating a sweet and tangy slush, to be mixed with sweetened condensed milk, half a dozen eggs, and plenty of vanilla, with just enough flour and melted cinnamon honey butter to build a spectacularly beautiful and ambrosian citrus blossom cake for all occasions. 

 

Oh, and did I forget to mention that the bottom of the bundt cake pan is lined with toasted macadamia nuts? So, that when the cake is inverted and cut, each slice is topped with baked and toasty, rich and creamy, macadamia nuts?

 

It’s lemon heaven on earth, this cake! 🍋

Meyer Lemon Cinnamon Honey Macadamia Nut Cake 

DRY Ingredients:

3 1/2 cups all-purpose flour
2 cups sugar
1/4 cup cornstarch
1 Tbs. + 1 tsp. baking powder
1/2 tsp. sea salt

3/4 cup macadamia nuts, toasted, salted, and chopped (set aside)

 

Mix all ingredients EXCEPT FOR THE NUTS well in a large bowl, until ready to combine with the Meyer Lemon wet ingredients.

 

WET Ingredients:
5 whole Meyer Lemons, boiled for 20 minutes (to reduce the bitterness in the peel), strained
1 1/2 cups butter, chopped into 1″ pieces
2 Tbs. honey
1 tsp. ground cinnamon
14 oz. sweetened condensed milk
6 large eggs
1 tsp. vanilla extract

 

Process the drained lemons (pulsing) in a large food processor until chunky. 

 

Add the butter, pieces of honey and cinnamon, sweetened condensed milk, eggs, and vanilla, and continue to pulse until combined, but still a little chunky. 

 

Mix well with the dry ingredients.

 

Preheat the oven to 350 degrees.

 

Prepare two bundt pans with plenty of oil. (OR one bundt cake pan and 1 cake loaf pan).
Line the bottom of the pans with sprinkles of toasted nuts.

Fill each with half of the cake batter mixture. (or 2/3 and 1/3, if using a loaf pan for the second cake).

 

Bake for 45-60 minutes, until golden brown and a toothpick inserted inside comes out clean.

 

Remove from the oven and cool for several hours.

 

Use a sharp knife to release the edges from the pan and invert onto a decorative plate.

 

Sprinkle with powdered sugar (and cinnamon, if you like).

 

Slice and serve somewhat warm.

 

The flavor bomb that will explode in your mouth will most certainly leave you wanting and CRAVING4MORE!