Meyer Lemon Ricotta Cake

What does one do when they see a bag of perfect, adorable, bright and beautiful meyer lemons?

Obviously… you buy two bags of them, right?

Meyer lemons have the best of both citrus worlds. They’re like a lemon and mandarin orange melded in one citrus fruit. I love them because they aren’t as acidic as a regular lemon {although my weather-cracked hands would disagree} and they have that subtle orange-y scent. So there I was with not one but TWO bags of meyer lemons and really no idea what I was going to do with them.

Until I cleaned out my fridge.

I always need to completely empty the fridge out and re-organize before I put away any new groceries. That’s when I find and cringe at the fact that I have 6 boxes of butter, 3 opened jars of grainy Dijon and lots {and I  mean LOTS} of stacked leftover containers and I won’t even tell you how many different cheeses I have. Five… okay eight. I’m a food hoarder. I’m certain.

So while I was rearranging my cheese drawer I spotted the tub of ricotta leftover from this recipe. I thought I’d make a cake my favorite way…. in a loaf pan. No layers and zero frosting. So in celebration of it being Friday… I made you a cake.

A cake that’s for you – for me. (the best kind)

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