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)

Glaze

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.