Summer Melon Cake

3 C flour

4 t baking powder

1 t salt

¾ C butter, at room temperature

1 C granulated sugar

3 eggs

2 ¼ C puréed cantaloupe or orange-fleshed muskmelon (about 4 C melon chunks)


1¼ C powdered sugar

¼ C fresh Meyer lemon juice or orange juice

Strips of lemon zest from Meyer lemon, for garnish (optional)

Preheat oven to 350°F. Sift the flour, baking powder and salt together and set aside. In a medium bowl and with an electric mixer, cream the butter with the sugar until fluffy. Add eggs, one at a time, beating well after each addition.

Place the melon chunks in a food processor or blender and puree until smooth.  Add the dry ingredients in two parts to the butter mixture, alternating twice with the melon purée. After each addition, stir the mixture until smooth, making sure to clean the batter from the edges and bottom of the bowl. Mix the batter again on medium-high for about 2 min. Pour the batter into a greased and floured tube cake pan. Bake 40-50 min., or just until a cake tester comes out clean.

Meanwhile, prepare the glaze by mixing powdered sugar with the Meyer lemon juice or orange juice until smooth. Cool the cake in its pan for 30 minutes, then turn it out onto a rack. Spoon or pour glaze over the warm cake. Garnish with strips of lemon zest, if desired.

Lemon Custard Cakes


Not really a cake but more dense and textured than custard, this is an aptly-named recipe adapted from Martha Stewart. Serves 6

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
½ C granulated sugar
2 T all-purpose flour
2-3 t grated lemon zest (1 lemon)
1/4 C lemon juice
1 C milk
1/4 t salt
Confectioners’ sugar, for dusting

Preheat oven to 350. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a baking dish or roasting pan, lined with a dish towel to anchor the ramekins. In a large bowl, whisk or beat egg yolks and sugar until light; add flour. Gradually add lemon juice, then milk and zest. Beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid). Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 15 to 20 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.