This Meyer Lemon Pound Cake comes to you because our good friends shared with us some of the bounty from their beautiful Meyer Lemon tree !
The lemons from their tree are some of the prettiest I have seen. They are large, bright, smooth, and juicy…perfect!
They sat on my counter in a bowl just looking great for a while. I decided to use some of them to make this pound cake, a recipe from Martha Stewart.
The recipe makes two, so you can eat one, and freeze the other for another time.
It does make a lighter cake than typical pound cakes, and when I make it again I would add some lemon juice to the batter, since it only called for the zest.
The glaze calls for both the juice and zest of the lemon and has great flavor. I love how the tiny pieces of zest show through the glaze.
Here is the recipe…
Meyer Lemon Pound Cake (Martha Stewart)
Ingredients
For the Glaze
Zest of 1 Meyer lemon
2 and ¾ cups confectioner’s sugar, plus more if needed
¼ cup fresh Meyer lemon juice
In a medium bowl, whisk all glaze
ingredients to combine. If necessary, add additional confectioner’s
sugar to desired consistency.
When cakes have cooled, pour glaze on top of cakes.
For the Cake
1 and ½ cups (3 sticks) unsalted butter, room temperature, plus more for pans
4 cups sifted cake flour, plus more for pans
1 teaspoon salt
4 teaspoons baking powder
2 and ¾ cups sugar
8 eggs, room temperature
1 cup milk, room temoerature
2 teaspoons pure vanilla extract
Zest of 1 Meyer lemon
Dinner at Sheila’s Notes: When making again I would add 3 to 4 tablespoons of lemon juice to the batter to enhance the lemony flavor. Also when baking, always check the expiration date of your baking powder to insure the cake rises as it should. If a recipe doesn’t specify size of eggs use large. Also if a recipe calls for sifted cake flour (or flour), always sift before measuring. If it calls for cake flour, sifted, measure first, then sift.
Directions
For the cake
Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
Sift the flour with the salt and baking powder two times and set aside.
With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula.
Bake for about 1 and ½ hours, until a cake tester comes out clean.
Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
Pour glaze on top of cooled cakes, and serve.
