Happy Valentine’s Day.  My wish is for you to spend the day (and night!) with those you love most.   If you have yet to attain something lovely for your love; know that the most common “VD” items are chocolates, cards, jewelry and flowers with chocolate leading the pack.  If you would like to leave the cliché ideas behind…think lemon.  Now in season, Meyer lemons are a cross between lemons and oranges.  The result is slightly sweeter than other lemons with an edible peel.

If you are insistent about staying traditional, you really don’t have to spend a fortune on chocolate dipped strawberries.  Seriously, it is melted chocolate that strawberries are dipped into…how much easier could anything be?  Then there are truffles, fancy sounding name, but extremely easy to make.  All you need is 12 oz. good quality chocolate (finely chopped) and 3/4 cup of heavy cream.  Heat cream to boiling.  Pour cream over chocolate. Allow to stand for five minutes.  Stir until smooth, this is called ganache.  Refrigerate ganache for one hour.

For each truffle take one tablespoon ganache and place on parchment lined baking sheet.  Refrigerate about 20 minutes, until firm, and then roll each in your palm in a gentle circular motion.  Roll the rounded truffles in cocoa or confectioners’ sugar.  Store in air tight container in the refrigerator.  How easy was that?

For the fearless among you, who dare’s to defy convention, try this incredible Lemon Meyer Cake.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups granulated sugar
• 1 cup canola oil
• 1/2 cup plus 2 tablespoons Meyer lemon juice
• 2 teaspoons grated Meyer lemon zest, divided
• 3 teaspoons pure vanilla extract, divided
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 6 ounces cream cheese, softened at room temperature
• 3 cups powdered sugar

Directions

• Preheat oven to 325 degrees F. and grease a tube pan. Combine flour, baking powder, baking soda and salt in a small bowl.
• In a large bowl, beat eggs together with sugar until combined. Beat in 1 cup of oil, 1/2 cup lemon juice and 1 teaspoon zest, and 2 teaspoons vanilla until well blended.
• Gradually beat in flour mixture then beat in sour cream. Pour batter into tube pan and bake 1 hour or until a toothpick comes out clean. Let cake rest 15 minutes before inverting and frosting.
• To make frosting, beat butter, cream cheese, remaining 2 tablespoons lemon juice, 1 teaspoon zest and 1 teaspoon vanilla. Gradually beat in powdered sugar until well blended. Frost cake when fully cooled and store in refrigerator.