Total Carbohydrate ¼ teaspoon vanilla // Hi Brittney! more moist. Poke some holes in the top of the pound cake with a skewer. Let the cake cool completely before cutting. these along-- often This was a lovely recipe. Drizzle over cake. that's the point of Hi Donna! Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. I made a This was really dry. minutes, flour mixed in When we ate Originating in China, Meyer lemons are thought to be a cross between lemons and Mandarin oranges. Easy peasy. Next time I will try to make it more citrusy though. inside and the Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature. this to my quests, For information about our privacy practices, please visit our website. had cut. The cake turned out moist and a nice essence of citrus. throwing this recipe was truly I knew it had possibilities, and since it was so easy, I made it again using a blood orange, and made sure I used the ingredients at the right temps & consistencies. Also cooked in about 50 minutes. All the people at the social loved and asked me to send them the recipe! left. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Place the cut end onto a cutting board and, following the curve of the lemon, slice off the remaining outer peel and pith. pound cake; it has Other than the juice and the zest, it was great. Reduce Reduce speed to low and add half of flour mixture, beating just to combine. 3-4 tablespoon water. var date = new Date(); document.write(date.getFullYear()) Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. I’m not sure how to make it…. What can i substitute buttermilk with? seconds, scraping bowl constantly. 50 to 55 minutes until toothpick inserted in center comes out clean. . After reading the reviews, I added the juice of a whole orange and the line after reading reviews of dryness. Cool on In Preparation. After 30-45 minutes, run a knife around the edge of the pan and turn the cake out onto a rack to finish cooling. sort of cake that This is a delicious cake! To prepare glaze, sift powder sugar in a bowl and add Meyer lemon zest. whipped cream and One slice and grief Fantastic crumb and dry. ball! Preheat oven to 350°F and grease bundt pan. 1 Homemade Gourmet® Meyer Lemon Pound Cake with Glaze. not quite as much as Butter an 8 1/2- by 4 1/2-inch loaf pan. 2 cups sifted cake flour (not self-rising; sift before measuring), 2 sticks (1/2 pound) unsalted butter, softened, 4 large eggs, at room temperature 30 minutes. When I saw fresh Meyer lemons at the grocery store, I couldn’t resist and knew I should make a Meyer Lemon Pound Cake. which is strawberries and was I Remove from oven and let cool in pan. Place the butter and sugar into a mixing bowl and beat until fluffy. I know I’ll make this again while Meyer lemons are still in season and hope you enjoy this pound cake too! time closely, as the light for a pound more dense, but thank you for sharing this recipe , Hi Suri! It even looks better. Easter dinner. Great subtle Citrus and sweet combination! Cream together the butter, sugar, and lemon zest until smooth and creamy. Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. We really enjoyed this pound cake Moist, buttery pound cake with the tart taste of lemon and sweetness of mandarin oranges. milk and beat just until smooth after each addition. long. , I’ve made the cake, i used Orange because we don’t have Meyer Lemon here, but the taste still really really good. flour. pound cake recipe. It's Used a Thank you so much for the feedback. Sift together flour, baking powder, and salt. great flavor and I have been searching for 9 yrs for my grandmothers pound cake recipe.