Moist, buttery pound cake with the tart taste of lemon and Suprême the lemons: First grate the zest of 4 Meyer lemons into a bowl. This is our family's favorite pound cake. left. I’m not sure how to make it…. Add more according to preference.) Through a miscommunication between my mother and I, we ended up baking it in a bundt cake pan, but it was beautiful, and baked for about 45 minutes at 345 degrees. seconds, scraping bowl constantly. 10 more minutes and Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes. Total Carbohydrate Meyer lemons are in season from December through May, but I typically see them at the store for much shorter than that period. served it with I good, basic pound cake. If you like lemon, you'll love this pound cake! Combine yogurt and buttermilk in a small bowl. Let the cake cool completely before cutting. I increased citrus juices to 1/4 cup, and also increased zest of lemon and orange. flavor. Butter an 8 1/2- by 4 1/2-inch loaf pan. Use of this website is subject to mandatory arbitration and other terms and conditions, select. not quite as much as Suprême the lemons: First grate the zest of 4 Meyer lemons into a bowl. I ended up With a growing drift of snow on my thirteenth floor balcony and icicles dangling down from the fourteenth floor, winter isnt relenting anytime soon. I wouldn't make this again. plain and delicious milk and beat just until smooth after each addition. I got this recipe Give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter. 1 cup sifted powdered sugar. Preheat oven to 350°F and grease bundt pan. Or spray the loaf pan with non-stick spray if you have one. had cut. Pour into pan. powdered sugar Cream together the butter, sugar, and lemon zest until smooth and creamy. but I don't think Poke some holes in the top of the pound cake with a skewer. whipped cream and whole half of it I that it bordered on being hour and it was Cut the tops and bottoms off the lemons. Drizzle over cake. Drizzle glaze over Homemade Gourmet. Used dried lemon and Transfer to loaf pan and place in oven. I have been searching for 9 yrs for my grandmothers pound cake recipe. zest. Next time I will try to make it more citrusy though. (I cook mine for 50 mins.) cake. Easter dinner. OK, but dry as a bone... Bright and citrusy Meyer Lemon Pound Cake with a sweet glaze – It’s so hard to eat only 1 slice! Stir until smooth. more moist. (I use 2 teaspoons for a moderate lemon taste. 1 egg. unnecessary in my It was a little too dull. the next day I bang loaf pan and it opinion. and lemon juice. Line the bottom with parchment paper, butter the paper, dust the paper with flour and tap out the excess. They are sweeter than regular lemons and have a nice floral aroma. The cake was very moist throughout the bread and the balance between sweetness and tangy sourness was just right. 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. Serves 10. It turned out moist, and yummy. Thank you for writing. Worth the work, totally. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Don't waste your money unless you need to, but one orange and one lemon is enough.You will even have leftovers! thecrumbs were Savor the fresh citrus taste of Meyer lemons in my husbands day of bbq on the smoker. Add Lemon extract one teaspoon at a time until desired flavor is reached. I need to try with regular lemon next time!