Monthly Archives: February 2020

Meyer-Lemon and Rosemary Glazed Pound Cake

Ina Garten had a good idea. I made it better (IMHO). She called it “Lemon-Yogurt Cake.”

Okay, fine. But this cake is sooo much more. Silky, moist, sweet, tart, great crumb, high and mighty…

I’m not a baker, but this is gooooood!

And the lemons were grown right in my living room!

Off the success of my ML marmalade, I decided to grow my own. I got a mail-order tree two years ago, and now it’s giving me lemons. This cake was made with my first two lemons. The tree now has three more, and lots of flowers I just pollinated this morning. Success!

I had to make something special with these first lemons, and believe me, this cake is special. You simply must try it. But don’t wait two years to grow your lemons. Store bought are fine, but hurry. Meyer Lemon season is almost over. Regular lemons will work too, but the cake won’t be as good.

But with my own home-grown Meyer lemons, it’s a total home run.

Here’s the plan…

Meyer Lemon-Rosemary-Yogurt-Olive Oil Pound Cake


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-fat yogurt
1 1/3 cups granulated sugar, divided
3 room-temperature eggs
1 tablespoon grated Meyer lemon zest
   (2 lemons)
1 teaspoon pure vanilla extract
2 teaspoons fresh rosemary, finely chopped
1/2 cup extra-virgin olive oil (I used Meyer-       
     lemon-infused olive oil)
1/3 cup freshly squeezed Meyer lemon juice,           divided
3/4 cup 10X confectioner’s sugar


  1. Preheat the oven to 350°F.
  2. Grease an 8- by 4- by 4-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  3. Sift together the flour, baking powder, and salt into 1 bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, rosemary, and vanilla.
  5. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s all incorporated.
  6. Pour the batter into the prepared pan and bake for about 75-90 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
  8. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak into the cake for a half hour.
  9. For the glaze, combine the confectioners’ sugar and lemon juice and drizzle over the cake.
  10. Allow to cool completely before serving.

NOTE: You can find Ina Garten’s original recipe here:

White Bean Chili Reimagined for the 21st Century

So Ellen changed my mind on tomato-based chili. I was long an advocate of Tex-Mex style brisket-based chili, but now I’m on her veggie-style chili.

But now, white-bean turkey chili is my go-to. Because I’m no longer eating red meat–I’m actually on my way to vegetarian–I’m now leaning in the direction of white chili.

But at (soon-to-be) 73, I need to lean everything down even more. Thus, this recipe, which I simply love.

It starts off with a recipe from the fine folks at Skinny Taste, but because I just can’t leave a recipe alone I’ve given it my own spin and a few personal touches that I think make it even better, without compromising its Skinny Taste soul,

White-Bean and Turkey Skinny Chili

  • olive oil spray
  • 2 small onions, chopped
  • 5 garlic cloves, chopped
  • 3 pounds 93% lean ground turkey
  • 2 4.5 ounce cans diced green chilies
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon cumin
  • 1/2 tablespoon oregano
  • 1 tablespoon chili powder, to your taste
  • 1 teaspoon crushed red pepper flakes, to your taste
  • 3 bay leaves
  • 4 15.5 ounce cans of cannellini beans, rinsed and drained
  • 2 cups vegetable broth
  • 1/2 cup Greek yogurt or low-fat sour cream
  • Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  • Add onions and garlic, saute until soft, about 4 to 5 minutes.
  • Add the meat and cook, breaking it up until white and cooked through, about 10 minutes.
  • Add diced green chilies, cilantro, salt, cumin, oregano, chili powder, red pepper flakes and cook for 5 minutes.
  • Puree 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaves, and bring to a boil.
  • Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  • Remove the cover and the bay leaves, and simmer another 30 minutes.
  • Stir in yogurt or sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  • To serve, topped with your favorite toppings, such as green onion, avocado, jalapeños, sour cream, chopped red onion, and/or cheddar, Monterey Jack or jalapeño-jack cheese.
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