Meyer Lemon Pound Cake

by Urvashee on March 24, 2011 · 10 comments

Post image for Meyer Lemon Pound Cake

So this post is a little overdue. Last week I posted some links I found for desserts containing Meyer lemons.  I had a lot of trouble trying to figure out what I wanted to do with my Meyer lemons. So, of course, I went back to my first instinct which was to make a pound cake. As I was reading other food blogs this week, I came across a beautiful vanilla bundt cake from Sweetapolita. It was a simple recipe with an elegant result. I then realized that sometimes keeping it simple is the best answer. A nice slice of this simple poundcake made up for the dreary New York weather that has taken over this week.

Meyer lemon Poundcake

I chose Martha Stewart’s glazed lemon pound cake recipe but used Meyer lemons instead or regular lemons. Since Meyer lemons are not as tart, I doubled the amount of zest and juice in her recipe. It all worked out nicely since the added liquid from the juice compensated for the 1/2 egg that I left out.

Doubling the amount of lemon in this recipe did not really produce as  strong of a taste as I thought.  If you really want that lemon flavor to stand out, I suggest adding some lemon extract. I did not mind the subtle orange/lemon taste of the cake. The cake itself is not overly sweet either. I thought the white chocolate glaze gives this cake just the right amount of added sweetness.

The top of the cake is garnished with Meyer lemon chips.  I will hopefully be  posting how to make these chips soon.

Recipe (Adapted from Martha Stewart)
makes 1 loaf (9 by  5  inch pan)

1 1/2 cups all-purpose flour, plus more for pan
3/4 teaspoons salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened, plus more for pan
3/8 cup low-fat buttermilk
1/3 cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons, finely grated
1 cup sugar
2 large eggs

Preheat the oven to 350F. Prepare a 9 by 5 inch loaf pan by coating with butter and dusting with flour. Sift together the flour, salt, baking powder, and baking soda in a bowl.  Mix the buttermilk, zest and lemon juice in a small bowl and set aside. Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs one at a time until fully incorporated. Scrape down the sides of the bowl as necessary. Add the flour mixture in three parts alternately with the liquid mixture and beat until just smooth. Pour the mixture into the pan and bake for 50 -60 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too quickly cover it with a foil tent. Allow the cake to cool in the pan for 10 minutes. Remove and cool completely.

White Chocolate Glaze (from Martha Stewart’s Baking Handbook)

3/4 cup confectioners sugar
2 Tbs milk
2 1/2 oz white chocolate (melted and cooled)
Whisk together the sugar and milk. It should be the consistency of thin sour cream. Add the white chocolate and stir. If it is too thick add milk a teaspoon at a time. If it is too thin add sugar. Use immediately.
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{ 9 comments… read them below or add one }

maggie March 24, 2011 at 5:59 pm

Beautiful photos, saw your meyer lemon pound cake on Foodgawker. Love your site!

Katie March 24, 2011 at 10:53 pm

How springy! Looks delicious.

Yi @ Yi Reservation March 24, 2011 at 10:54 pm

oh god i can have that whole cake all by myself. Thanks for sharing!

susan March 24, 2011 at 11:52 pm

I have made this cake many times, but my glaze has never looked as lovely as yours. and can we talk about those meyer lemon chips? crazy stuff!

sucre en poudre March 25, 2011 at 3:59 am

Great treat!

Patricia Scarpin March 25, 2011 at 7:50 am

Yum! What a stunning looking cake! It looks so tender and delicious – give me anything with lemon and I am a happy girl!

megi April 3, 2011 at 11:46 am

The cake looks perfect, so is the crumb and the glaze, impressive! Your photos are gorgeous too!

Vicki April 19, 2011 at 10:08 pm

Hi… love your website… also patiently waiting on instructions for the lemon chips.

Dessarts April 21, 2011 at 1:18 pm

Thanks Vicki. I have not forgotten. That post is coming up next!

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