As you can tell from this photo, this cake was somewhat of a failure. I definitely did not leave it in the oven long enough, and the middle was severely underdone...that crater in the middle only got bigger as the cake cooled. Oops! I'm including this recipe anyway because the edible parts (the ends and edges) were totally delicious. I would definitely make this again, but just leave the cake in the oven longer...this is definitely one to test in a few places before pulling it out. Cook-time aside, the apricots and Meyer lemon went together perfectly, and using olive oil for the fat gave the cake something special. This is also a great recipe since it will work with pretty much whatever you have in your kitchen - I'm much more likely to have oil, milk, and eggs around than I am yogurt, sour cream, buttermilk, etc. I think the base would work well with a variety of add-ins if you don't have apricots and lemon on hand.
Apricot-Meyer Lemon Cake with Olive Oil (adapted from Cake Spy, original recipe here)
Makes one loaf cake
1-3/4 cups flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
Zest of 1 Meyer Lemon
Juice of 1 Meyer Lemon
1/2 cup skim milk
2/3 cup olive oil
2 extra large or 4 normal apricots, pitted and chopped
1. Preheat the oven to 350 degrees and grease a loaf pan.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, combine the sugar and lemon zest. Rub together with your fingers until well combined. Whisk in the lemon juice and milk, and then whisk in the eggs and oil.
4. Add the flour mixture to the bowl and whisk until smooth. Scrape into the pan.
5. Sprinkle the apricots evenly over the top of the cake (it will look like a lot!)
6. Bake 40-50 minutes, until a tester comes out clean. Cool before serving.