Krusteaz Meyer Lemon Pound Cake Food

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MEYER LEMON POUND CAKE



Meyer Lemon Pound Cake image

A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 loaves

Number Of Ingredients 12

Zest of 1 Meyer lemon
2 3/4 cups confectioners' sugar, plus more if needed
1/4 cup fresh Meyer lemon juice
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
4 cups sifted cake flour, plus more for pans
1 teaspoon salt
4 teaspoons baking powder
2 3/4 cups sugar
8 eggs, room temperature
1 cup milk, room temperature
2 teaspoons pure vanilla extract
Zest of 1 Meyer lemon

Steps:

  • Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
  • Sift the flour with the salt and baking powder two times and set aside.
  • With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
  • Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
  • Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
  • Pour glaze on top of cakes and serve.

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