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Tuesday, February 5, 2013

Meyer Lemon (Delish!) Pound Cake

My brother, Jeff, lives in a beautiful home in Florida.  His garden is spectacular!  And he is so sweet that he mailed me 6 Meyer lemons from the tree in his back yard all the way to California.  Aren't they pretty.  I scrubbed them clean and had them pose for this photo.  They're naturals aren't they. 
I zested them and then juiced them.  (I used some of the juice for Margaritas - they were yummy!)
 Mixed up this creamy, delicious batter in my Kitchen Aid stand mixer.
 Poured it into this 9" glass loaf pan.
 Coming out of the oven - looks so good!
Brushed on the syrup.
 Poured on the glaze.
 Best pound cake ever!  Thank you, Jeff!

Meyer Lemon Pound Cake

Step 1-cake:
1 3/4 c all-purpose flour
1/2 t baking powder
1/2 t salt
1/4 c sour cream (light is okay)
1 1/2 T Meyer lemon juice
1 1/2 T Meyer lemon zest
1 c sugar plus 2 additional tablespoons
2 sticks (1 c) unsalted butter, softened
5 large eggs, at room temperature, beaten

Step 2-syrup:
1/4 c sugar
1/4 c Meyer lemon juice

Step 3-glaze:
1/2 c powdered sugar, sifted
1 T Meyer lemon juice

Preheat oven to 325 F. Spray a 9×5 loaf pan with non-stick cooking spray.

Combine the flour, baking powder, and salt; whisk to combine. In a separate small container, mix the sour cream and lemon juice together.

In a stand mixer with the paddle attachment combine the zest and sugar and rub together well with your fingertips. Add the butter to the lemon sugar and beat on medium speed until pale and fluffy- 3-4 minutes. Scrape the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth stopping to scrape down the sides of the bowl as needed. Turn the mixer to low and alternately add the dry ingredients in 3 additions and the sour cream mix in 2 additions, starting and ending with the dry and mix at medium-low for about 30 more seconds.

Pour the batter into the prepared pan and smooth the top. Bake the cake for 55-65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Transfer the pan to a rack and let the cake cool for 10 minutes, then remove it from the pan.

While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer for 2 minutes, then remove from the heat and set aside.

Once you’ve removed the warm cake from the pan, brush the top and sides with the lemon syrup. It seems like a lot of syrup, but make sure to use it all. Let the cake cool completely, about 2 hours.

To make the glaze: Combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.

Inspired by Tracey's Culinary Adverntures.