91
MEYER LEMON POUND CAKE
INGREDIENTS
2 sticks unsalted butter, plus an additional
tablespoon for the pan
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1¼ cups sugar
3 tablespoons Meyer lemon zest,
plus another teaspoon to sprinkle on top
2 teaspoons Meyer lemon juice
4 large eggs, room temperature
1½ teaspoons vanilla extract
Preheat the oven to 350 degrees.
Grease a 9”x 5” loaf pan with butter. Cut a 5-inch
parchment sling to line the bottom, with an inch overhang.
Grease the parchment, too.
In a large bowl, whisk the flour, baking powder and salt.
Set aside.
Melt the two sticks of butter in a measuring cup.
Place the sugar and lemon zest in a food processor. Pulse a
few times to combine. Add the lemon juice, eggs and vanilla.
Pulse a few more times. With the appliance running, slowly
drizzle the butter through the top chute.
Transfer the mixture to a large bowl. Slowly stir in the flour
mixture one-third at a time, mixing until just combined.
Pour the batter into the loaf pan and bake for 15 minutes.
Reduce the heat to 325. Bake for 15 minutes. Rotate the pan.
Bake an additional 15 minutes or until the cake is golden
brown and a toothpick comes out clean.
Allow the cake to cool in the pan while you make the
lemon syrup.
MEYER LEMON SYRUP
INGREDIENTS
½ cup sugar
¼ cup Meyer lemon juice
Combine the sugar and lemon juice in a small saucepan
over medium heat. Allow it to come to a boil, then turn off
the heat.
Once the cake has cooled about 10 minutes, run a butter
knife around the edges, then gently use the sling to lift it out
of the pan. Place it on a cooling rack over a newspaper or a
baking sheet to catch the drips.
Poke the top and sides of the cake with a toothpick or
skewer, then brush on the lemon syrup. Allow the cake to
cool to room temperature while you make the glaze.
MEYER LEMON GLAZE
INGREDIENTS
½ cup powdered sugar, sifted
1 tablespoon Meyer lemon juice
Whisk the powdered sugar and lemon juice in a bowl
until smooth. Spread glaze over cake, allowing some to drip
down sides. Allow the glaze to set at least 15 minutes before
slicing.
Sprinkle on the additional teaspoon of lemon zest just
before serving.
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