Lemons taste like spring

Lemon flavored baked goods make me daydream about our impending spring. In my head I've been concocting a layered sponge cake filled with homemade lemon curd and local strawberries. Alas, there's quite a few weeks standing between me and locally grown strawberries. Until then I can make some lemon things though, especially since I found Meyer lemons at Whole Foods over the weekend. Meyer lemons are what would happen if regular lemons and oranges had a citrus baby. They're sweeter and less tart than plain jane lemons, and the skin is smoother and less bumpy. With these little yellow fruits I made the Lemon Yogurt Cake from Barefoot Contessa (recipe here). It's a deliciously moist, citrusy cake that calls for oil and whole-milk yogurt instead of butter. I've made this several times and it always comes out perfectly, it's practically fail-proof. After the cake bakes you pour a simple syrup of sugar and lemon juice over the cake which makes it even more moist. The recipe also calls for a final glaze of powdered sugar and lemon juice, but I was out of powdered sugar so I skipped it. So if the dreary winter days have you feeling melancholy, I suggest you whip up this cake and try to enjoy the last few weeks of winter. In Memphis it'll probably be 90F by May....