Meyer Lemon Pound Cake

I spotted some Meyer lemons at the grocery a while back and used them (unfortunately) in a Lemon Chicken and Orzo recipe. So this time I decided to find recipes that are just for Meyer Lemons. When I was Googling for a Meyer lemon recipe I came across my new favorite blog: FoodieCrush. She compiles recipes and groups them by category from food bloggers.  She also tests them and her photos are gorgeous. I spent way too long reading and pinning that day.

I thought of my citrus loving boy and wanted to try this pound cake. I have never made pound cake before and didn’t realize how much butter is in one. Wow. Good thing I buy butter in bulk at Costco. And once he looked like this, there was no turning back.

We forgot the owl apron my mom gave him. And the dog apron his Ollie gave him. At least those were his night clothes. Wait, maybe that was not a great thing.

Meyer Lemon Pound Cake 

Meyer Lemon Pound Cake
with slight modifications from Brown Eyed Baker
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

For the Cake:
1½ cups cake flour (You know I did not have this; so Joy the Baker tells you how to fake it)

1 teaspoon baking powder
½ teaspoon salt
1¼ cups granulated sugar
2 tablespoons Meyer lemon zest
4 eggs
2 teaspoons Meyer lemon juice
1 cup unsalted butter, melted
1½ teaspoons vanilla extract

For the Glaze:
½ cup granulated sugar
¼ cup Meyer lemon juice

1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.
4. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time.*
5. Cool in pan on a wire rack for 10 minutes.
6. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.
7. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake. Brush the lemon glaze all over the top and sides of the cake.** Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.

*It took longer than 50 minutes for mine to be done and it was a tad dry. OK I forgot about it. Shhhhh. 
** I also did not use the glaze as I don’t like soggy cake. And it was delicious without it.

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