The Sensitive Kitchen

Saturday, January 12, 2013

Meyer Lemon Pound Cake

I served this cake tonight still warm from the oven, with warm glaze on top. It might have been better if it had had time to sit, but that said, I have never seen a dessert go so fast. If you don't have access to Meyer lemons, feel free to use a more commonplace variety.

For the cake:

1 c (2 sticks) butter, softened
1 1/3 c sugar
5 eggs
1 1/2 tsp vanilla extract
2 Tbsp Meyer lemon zest
2 c unbleached all-purpose flour1/2 tsp baking powder
1/4 tsp salt

For the glaze:
1/3 c Meyer lemon juice1/3 c sugar
2 Tbsp limoncello or other lemon liqueur (optional)

Butter and flour a 9" loaf pan. Preheat oven to 350 degrees.

Beat butter in bowl of stand mixer for 30 seconds, until smooth. Add sugar; beat 3-5 minutes, until fluffy. Add eggs one at a time, beating until incorporated. Add vanilla and lemon zest, beating until incorporated.

Combine flour, baking powder and salt; add to bowl in four parts, beating after each addition. Scrape batter into loaf pan; smooth top. Bake 1 hour 15 minutes or until top is deeply browned and toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes.

While cake is cooling, make glaze. Bring sugar and lemon juice to a boil in a medium saucepan. Boil 2-3 minutes, until sugar is completely dissolved. Remove from heat; stir in liqueur, if using.

Run a knife around sides of cake in pan to loosen. Remove cake from pan; slice. Return slices to pan. Pour glaze over cake, cover and let stand 1 hour or overnight. Slice and serve.

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