Meyer Lemon Pound Cake Recipe

Danielle — Fri, 05 Feb 2010 17:21:25 +0000

I’ve been struggling to figure out what to do with those beautiful Meyer lemons I picked up at Johnny Becnel’s while in New Orleans last weekend. I wanted to make something that didn’t require too much work (we made Chickpea Cutlets from Veganomicon for dinner last night, which are fairly time-consuming by themselves) that would still be delicious and good with coffee for breakfast today, so I chose pound cake.

Meyer Lemons from Johny Becnel's Farm Fresh Produce in Belle Chasse, LA

There are several reasons I love pound cake more than bread or cake. First of all, I’m not a big fan of icing pound cake has none. Secondly, pound cake is more moist than either bread or cake. And finally, pound cake is really rich but not too sweet–meaning I can eat it for breakfast without feeling queasy all day.

Meyer Lemon Pound Cake, shortly before being devoured for breakfast this morning

I used this Meyer Lemon Pound Cake recipe found at My Husband Cooks. I was forced to make a few alterations because I don’t have a stand mixer and I didn’t feel like going to the store. Still, I am very pleased with how it turned out (as are my friends, who ate over half the cake last night). I may use the lemons I have left to make a couple more to freeze for special occasions. The recipe calls for:

2 C all-purpose flour
1 3/4 C sugar
1 C butter (2 sticks; I used Smart Balance because I didn’t feel like going to the store and that was all we had, but I’ll probably use butter next time)
3 large eggs
3 egg yolks
2 meyer lemons (zest and juice; I do not have a zester, so I just used the juice and the end result was still very lemony)
2 t vanilla extract
1 t baking powder
1/2 t salt

Preheat oven to 325° and grease and flour a 9 x 5 loaf pan. Cream together softened butter and sugar. When the butter and sugar have been mixed thoroughly, add the eggs and yolks one at a time, mixing after each addition. Add the lemon zest and juice (or just juice if you’re me), and mix thoroughly. Add the vanilla, baking powder and salt, and mix thoroughly. Add the flour in 1/2 C increments, slowly mixing until it’s just completely integrated–do not over mix. Pour the batter into the loaf pan and bake in the oven for 75-80 min. When the cake is done, a toothpick will pull clean from the center. Allow 15 minutes for cooling, then serve!

D is for Delicate » meyer lemon

Meyer Lemon Pound Cake Recipe

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