Meyer Lemon Mini Spice Cakes with Meyer Lemon Sherbet -

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Meyer Lemon Mini Spice Cakes with Meyer Lemon Sherbet

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By Randy Evans

Posted January 5th, 2008

This article is reprinted with permission from The Kitchen Table: Brennan's of Houston, by Randy Evans, (2006, Bright Sky Press)

The Kitchen Table: Brennan's of Houston

Servings:	18
Author Notes:	Meyer lemons grow well on the Gulf Coast. We buy ours from Froberg Farms in Alvin, Texas. Meyers are so sweet you can eat them like an orange! If you do not have Meyers, you can use any other citrus available. I also like to use Froberg's Satsuma oranges, which are similar to a honey tangerine. Instead of jumbo muffin cups, you can bake these cakes in mini Bundt pans or one 12 inch Bundt pan. For the candied zest, you can use oranges or limes or a combination of citrus.
Ingredients:	Cakes: 3 cups all-purpose flour 3 cups packed dark brown sugar 1 tablespoon cinnamon 1 teaspoon nutmeg 1 tablespoon baking soda 1 3/4 cups vegetable oil 6 eggs 1 vanilla bean, split and scraped, seeds removed 1 teaspoon lemon extract 3 tablespoons Meyer lemon zest Meyer Lemon Sherbet: 2 cups water 2 cups granulated sugar 2 cups sour cream 3 cups Meyer lemon juice Candied Citrus Zest: 1/4 cup water 1 cup granulated sugar, divided 1/2 cup fresh julienned Meyer lemon zest
Instructions:	For the Sherbet: In a saucepan, bring water and sugar to a boil. Cool slightly, then whisk in the sour cream and lemon juice. Refrigerate until chilled. Freeze in an ice cream maker according to manufacturer's instructions. For the Cakes: In a large bowl, stir by hand the flour, brown sugar, cinnamon, nutmeg, and baking soda. Add oil, eggs, vanilla seeds, lemon extract and zest; slowly stir until batter is smooth. Pour 2 2/3 ounces (#12 scoop) into well greased jumbo (4 inch) muffin cups.& Bake at 375 F for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. For the Candied zest: In a small saucepan over high heat, bring water, 1/4 cup sugar and zest to a boil. boil for 7 minutes, stirring often so the zest doesn't burn. Place remaining sugar in a pie pan. Using a fork, place zest into sugar, turn to coat. Place on a paper lined tray to dry. To Plate: Place mini cakes in the center of each plate; top with a scoop of sherbet and a crown of candied zest.