Pound Cake is one of my favorite cake. I make it once in few months as it is a very rich cake. I love citrus flavor in my baked goods. Hence thought of trying pound cake flavored with meyer lemons. Meyer lemon is a cross between lemon and orange. I always wanted to buy meyer lemons but couldn't find it in any stores. Few weeks back I finally found them and hence decided to make a good pound cake. I settled down with this recipe. First time I tried without glaze but poured the sugar syrup. I didn't like it with the syrup. Hence tried it again with any glaze or syrup and it turned out the way I wanted. A perfect rich, buttery cake with a citrus kick. Do try making this and let me know how it turned out for you :-)
Ingredients:
Procedure:
Preheat the oven to 350F (180C).
Prepare the loaf pan by applying butter or oil. You can also place a parchment paper for easy release of the cake.
Take all purpose flour, baking powder, baking soda and salt in a bowl and mix it 9this is dry mixture).
Now in another bowl, take yogurt, eggs, vanilla extract and meyer lemon juice. Give a good mix until everything comes together. Set them aside (this is wet mixture).
Now take a large bowl. Add the softened butter, meyer lemon zest and sugar.
Whisk it for 4-5 minutes until the butter looks creamy and light (I used my stand mixer).
Then add half the dry mixture and half the wet mixture to the butter mixture. Mix until combined. Then add the remaining wet and dry mixture. Mix until combined (don't over mix the batter as it will result in a tough cake).
Pour the cake mixture into the prepared loaf pan.
Bake it the preheated oven until a toothpick inserted comes out clean (It took 50 minutes for me). Once done, allow it cool for 10 minutes.
Then remove the cake out of the pan and allow it to cool completely on a cooling rack.
Cut into the cake only after cooling.
Meyer lemon Pound Cake is ready!
Above measurement serves 6-8 people.
Ingredients:
- All purpose Flour - 1 1/2 cup
- Baking powder - 1/2 tsp
- Baking soda - 1/4 tsp
- Salt - 1/4 tsp
- Unsalted butter, softened - 113 g (1/2 cup)
- Sugar - 1 cup
- Yogurt - 1/2 cup
- Vanilla extract - 1/2 tsp
- Large eggs - 2
- Meyer Lemon juice* - 2 Tbsp
- Meyer Lemon zest - 1-2 tsp (from 1-2 lemons)
Procedure:
Preheat the oven to 350F (180C).
Prepare the loaf pan by applying butter or oil. You can also place a parchment paper for easy release of the cake.
Take all purpose flour, baking powder, baking soda and salt in a bowl and mix it 9this is dry mixture).
Now in another bowl, take yogurt, eggs, vanilla extract and meyer lemon juice. Give a good mix until everything comes together. Set them aside (this is wet mixture).
Now take a large bowl. Add the softened butter, meyer lemon zest and sugar.
Whisk it for 4-5 minutes until the butter looks creamy and light (I used my stand mixer).
Then add half the dry mixture and half the wet mixture to the butter mixture. Mix until combined. Then add the remaining wet and dry mixture. Mix until combined (don't over mix the batter as it will result in a tough cake).
Pour the cake mixture into the prepared loaf pan.
Bake it the preheated oven until a toothpick inserted comes out clean (It took 50 minutes for me). Once done, allow it cool for 10 minutes.
Then remove the cake out of the pan and allow it to cool completely on a cooling rack.
Cut into the cake only after cooling.
Meyer lemon Pound Cake is ready!
Above measurement serves 6-8 people.
