Author Notes
This Meyer lemon pound cake is rich, moist and buttery with a bright citrus tang (www.kristinkitchen.com) —Kristin's Kitchen
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Ingredients
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3 cups
all purpose flour
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1 tablespoon
baking powder
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1/2 teaspoon
salt
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1 cup
unsalted butter, softened
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1 3/4 cups
sugar
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2 tablespoons
light brown sugar
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5
large eggs, room temperature
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2 teaspoons
vanilla extract
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1/2 cup
Meyer lemon juice
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2 tablespoons
Meyer lemon juice
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1/4 cup
whole milk
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1 tablespoon
Meyer lemon zest
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3/4 cup
confectioners sugar
Directions
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Preheat the oven to 350 degrees and either grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
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Whisk together 1/2 cup of lemon juice and the milk in a large liquid measuring cup
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In a large bowl, combine the flour, baking powder and salt. Set aside.
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In a large bowl attached to a stand mixer, beat the butter and sugars on medium high until light and creamy - about 5 minutes
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Beat the eggs, one at a time, on medium speed until combined. Add the vanilla extract.
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With the mixer on low, alternate between adding the flour mixture and the lemon juice mixture - starting and ending with the flour
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Mix in the lemon zest
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Add the batter to the greased bundt pan and bake for 50 - 60 minutes (mine takes exactly 50 minutes to bake)
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Let the cake cool in the pan for approximately 10 minutes then take it out of the pan and allow to cool on a cooling rack
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While the cake is cooling prepare the glaze. Wisk together the confectioners sugar and 2 T lemon juice
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When the cake is cool, apply as much of the glaze as you would like.
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*This recipe has been adapted from King Arthur Flour's Orange Pound Cake with Bourbon Glaze
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