Tuesday, February 1, 2011

Meyer Lemon Poundcake

Catagory: Desserts
Difficulty: Easy

Meyer Lemons...tangy and delightful. Their tangerine-tinged lemon taste brings a little summer into any winter day! My mission: to use meyer lemons in the perfect lemon pound cake recipe. But what recipe to use? It had to have a delicate crumb--yet be dense and buttery. It had to be moist and keep moist for days. It had to be easy to make. And above all-it had to be lemony without being too tart or too sweet.
So here it is,folks! After trying SIX lemon pound cake recipes,and finally adjusting the ratio of lemon juice vs. buttermilk in the Fannie Farmer Lemon Buttermilk Poundcake recipe... But people tell me it's the icing that's the best part.

4 eggs (at room temperature-- before cracking, stick them in a bowl of warm water for at least 10 minutes)
3 C flour
1/2 t baking soda
1/2 t baking powder
1 t salt
2 sticks unsalted butter, softened
2 C sugar
1/3 C freshly squeezed Meyer lemon juice
2 T Meyer lemon zest
2/3 C buttermilk

Glaze:
Whisk together once cup confectioner's sugar and 1-2 T. freshly squeezed Meyer lemon juice until you have a thin glaze. It should be thick enough to dry a transluscent white. Set aside.

Preheat the oven to 350 degrees. Butter and flour a 10 inch Bundt pan or two 8 1/2 X 4 1/2 inch loaf pans.

Combine the flour, baking soda, baking powder, and salt, and sift them together onto a large piece of waxed paper. Put the butter in a large mixing bowl and beat until it is smooth and creamy. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended. Add the eggs, all at once, and beat until the mixture is light and fluffy. Sprinkle half the flour mixture over the batter and beat until well blended. Stir the lemon juice into the buttermilk. Beat half the buttermilk mixture into the batter. Add the remaining flour and buttermilk mixtures and beat until the batter is smooth and well blended. Stir in lemon zest.

Pour the batter into the prepared pan or pans. Bake the bundt cake for 1 hour, the loaf cakes for 40 to 45 minutes or until a piece of spaghetti inserted into the center comes out clean. Remove from oven and let cook for 10 minutes , then turn out onto a rack to cool completely. After cool drizzle glaze over cake by holding a whisk dipped in glaze directly over cake and moving it until it dribbles down the top and sides of the cake. Do not drown cake--drizzle it!

Note: This cake is so good, it's even good without the glaze. But try it anyway! Oh, and you can freeze it! And speaking of freezing--if you find a good price on Meyer lemons, you might want to juice a flock of 'em and freeze the juice in ice trays. You can freeze the rinds, too.

2 comments:

  1. It may sounds strange, but I'm thinking Super Bowl Sunday (next Sunday!) for this one, and I definitely want the glaze (why not, it's so easy!).

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  2. Yes indeed, James! The glaze is awwweeesome! Costco had a great deal on Meyers last week. I froze a lot of the juice for future use!

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