Meyer Lemon Pound Cake

From my previous posts on Meyer Lemons, Meyer Lemon Curd & Meyer Lemon Coffee Cake, you know I had a bunch of Meyer Lemons to use up. What next?My quest for a great pound cake came into the picture too. I had tried a pound cake earlier in the year with limited success. Searching the net I came up with this recipe from Martha Stewart.

Meyer Lemon Pound Cake

For this recipe I used:

For the Cake – makes 2:
1 1/2 Cups of Unsalted Butter – room temperature
4 Cups of Cake Flour
1 Teaspoon of Salt
4 Teaspoons of Baking Powder
2 3/4 Cups of Sugar
6 Eggs – room temperature
1 Cup of Milk – room temperature
2 Teaspoons of Vanilla
Zest of 1 Meyer Lemon

For the Glaze:
2 3/4 Cups if Icing Sugar
1/4 Cup (or less) of Meyer Lemon Juice

My first step is to gather the ingredients together in the right quantities for easy assembly. This included zesting & juicing the Meyer Lemon and double sifting the flour, salt, and baking soda.

Meyer Lemon Pound Cake – Gathering the Ingredients

I stared by creaming the butter and sugar in my mixer. This is an important step in a pound cake. This will take 3 to 5 minutes with scraping the bowl down several times. Light and fluffy is the goal.

Meyer Lemon Pound Cake – Creaming the Butter and Sugar

Next I added in the eggs one at a time. It’s important that the eggs are at room temperature or they will not blend in properly.

Meyer Lemon Pound Cake – Adding the Eggs One at at Time

After all of the eggs have been incorporated it was time to all the flavour. Vanilla & Meyer Lemon Zest. I mixed these in well.

Meyer Lemon Pound Cake – Adding the Flavour

After the flavouring was added it was time to add the flour and milk. Flour, milk, flour, milk, flour. I made the additions with the mixer on low.

Meyer Lemon Pound Cake – Adding the Flour and Milk
Meyer Lemon Pound Cake -Adding the Milk

When the batter had almost been mixed I removed it from the machine and finished it by hand. I filled 2 buttered and floured glass loaf pans with 1/2 of the batter in each then it was off to a 325˚ oven for about 90 minutes.

Meyer Lemon Pound Cake – Ready for the Oven

After a testing toothpick came out clean let the pound cakes cool on a rack for 10 minutes. I removed the cakes from the pans and let them cool. It took about another 90 minutes to fully cool the cakes.

Meyer Lemon Pound Cake – Cooling

Just as the cakes had finally cooled I mixed the icing sugar and zest with 1/2 of the Meyer Lemon Juice, and added more juice until the glaze was the right consistency.

Meyer Lemon Pound Cake – Glaze

I glazed the cakes and they were ready to give away and eat!

Meyer Lemon Pound Cake

Baker’s Notes:

  • for best results all ingredients should be room temperature – butter hint here
  • a great pound cake recipe – even with Just Vanilla
  • use any citrus flavour for this cake

Meyer Lemon Coffee Cake

My previous post about Meyer Lemon Curd started me on my quest to use my new found Meyer Lemons.Searching through the cookbooks and other collected recipes I came across a recipe for Meyer Lemon Coffee Cake from Martha Stewart.

Meyer Lemon Coffee Cake

For this recipe I used:

For the Streusel:
1 3/4 Cup All Purpose Flour
3/4 Cup Light Brown Sugar
1/2 Teaspoon Salt

For the Cake:
5 Meyer Lemons, cut paper thin
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon of Salt
4 Oz. Unsalted Butter
1 Cup Sugar
3 Tablespoons Meyer Lemon Zest
2 Large Eggs
1 Teaspoon Vanilla
1 Cup Sour Cream

I started with the Meyer Lemon Slices… I took the thinly cut slices and placed them in simmering water for 1 minute. Then I drained the lemon slices from the water and repeated the process one more time.

Meyer Lemon Coffee Cake  – Simmering the Meyer Lemon Slices

I drained the lemon one more time then spread the slices on parchment covered pans and set them aside.

Meyer Lemon Coffee Cake – Resting Meyer Lemon Slices

Next it was time to start on the Streussel topping.

Meyer Lemon Coffee Cake – Batter Ingredients

In a medium bowl I mixed the flour, brown sugar, and salt together.

Meyer Lemon Coffee Cake – Topping Mixture

I added the butter and rubbed the flour mixture into the butter with my fingers until there were small lumps forming.

Meyer Lemon Coffee Cake – Crumb Topping

Preparing for the cake I buttered a tube pan.

Meyer Lemon Coffee Cake – Greased Tube Pan

Now that I had gathered and measured the rest of the ingredients it was time to start in on the cake.

Meyer Lemon Coffee Cake – The Cake Ingredients

I combined the flour, baking soda, baking powder and salt in a bowl and set it aside.

Meyer Lemon Coffee Cake – The Dry Ingredients

In my mixer, I combined the butter and sugar.

Meyer Lemon Coffee Cake – Creaming the Butter and Sugar

After beating the butter and sugar for 3 or 4 minutes I added in the lemon zest and mixed once again.

Meyer Lemon Coffee Cake – Adding the Zest

Now it was time for the eggs. Beating well after each addition.

Meyer Lemon Coffee Cake -Adding the Eggs

Then the vanilla.

Meyer Lemon Coffee Cake – Adding the Vanilla

I poured the flour mixture into a metal strainer.

Meyer Lemon Coffee Cake – Sifting the Flour Mixture

With the bowl containing the butter mixture off of the mixer, I sifted the flour over the batter.

Meyer Lemon Coffee Cake – Sifted Flour Mixture

I mixed the flour in on low then added the sour cream. I mixed again until just about fully mixed.

Meyer Lemon Coffee Cake – Adding the Sour Cream

I finished off the batter by hand.

Meyer Lemon Coffee Cake – The Final Mix By Hand

I layered about 1/2 of the batter in the bottom of the prepared tube pan and then layered 1/2 of the lemon slices over the batter.

Meyer Lemon Coffee Cake – The First Layer of Lemons

I carefully spread the rest of the batter over the lemon slices then used the rest of the lemon sliced in a final layer over the batter.

Meyer Lemon Coffee Cake – The Final Layer of Lemons

Finally I topped off the second lemon slice layer with the streussel mixture and off to a 350˚ oven for about 55 minutes.

Meyer Lemon Coffee Cake – The Crumb Topping

After the cake was cooked and out of the oven I cooled it on a rack for 15 minutes.

Meyer Lemon Coffee Cake – Cooling

After 15 minutes I placed the cake pan over a wine bottle and removed the outer shell.

Meyer Lemon Coffee Cake – Removing the Pan

Carefully using a spatula and a bench scraper I lifted the still hot cake off of the base and let it cool completely. 2 hours.

Meyer Lemon Coffee Cake – The Final Cooling

After the cake was well cooled it was time to dig in.

Meyer Lemon Coffee Cake – The Layers

Baker’s Notes:

  • I elected not to use the Meyer Lemon topping in the original recipe
  • I added the Meyer Lemon Zest out of order from the original recipe. I believe the essential oils will disperse better and more evenly in oil rather than an oil/flour combination. I elected to mix the zest at the butter/sugar stage
  • Ensure the lemon slices do not touch the edges of the pan – inner or outer.  The cake will look better.
  • The cake was OK. I would make this with regular lemons next time.

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