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Decadent Glazed Meyer Lemon Pound Cake Recipe

I had a sudden craving last week for a lemony treat. I thought about cookies, cupcakes, drinks and ended up deciding on pound cake. I searched recipes online and came across one by Martha Stewart. I used her recipe as a guide, but I tweaked it a bit. Instead of using standard lemons, I used organic Meyer lemons. I also used whole buttermilk instead of low-fat. I can't make a cake without pure vanilla extract, so I added some to mine. She used unsalted butter, I used salted. I also added some extra zest and vanilla extract to the glaze. The end result was moist, rich, melt-in-your-mouth, lemony goodness. The whole family loved it and I plan to make it again in the near future. I might make them as end-of-the-year gifts for the girls' teachers.

I shared the photos of my yummy cakes on Instagram, Facebook and Twitter and received a lot of requests to share the recipe. Check it out below:
What you need:

1 cup (2 sticks) salted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
3/4 cup whole buttermilk
Zest of 3 Meyer lemons
1/3 cup fresh, organic Meyer lemon juice (about 4 lemons)
1 1/2 teaspoons fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

For the Lemon Glaze you will need:
2 cups of powdered sugar
1/2 teaspoon of pure vanilla extract
4-5 tablespoons of Meyer lemon juice
1/2 teaspoon Meyer lemon zest

How to make it: 

Preheat oven to 350 degrees, with rack in lower position. Butter and flour two standard size loaf pans or one tube pan.

Zest your lemons before you juice them. In a small bowl, combine buttermilk with Meyer lemon zest and juice. In a medium bowl, mix together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not over mix). The batter will be very fluffy and thick.

Divide batter evenly between pans and smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

While cakes are cooling, mix all of the glaze ingredients together. You can start with 3 tablespoons of lemon juice and add more as needed. You don't want your glaze super thin, just runny enough to *glaze* the cakes.
Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

The glaze hardens up and the added zest gives it a stronger lemon flavor. I promise you that both loaves won't last long! Let me know if you try this recipe.
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The newest additions that make me love homemakin' even more

Last week, I witnessed something horrific that I hope I never have to go through again. I watched the top heating element in my oven burn and spark from one end to the other. I was devastated. I use my oven almost daily... sometimes even up to 3 times a day. What was I going to do? I have nagged expressed to my husband over the last 3-4 years how much I would love to upgrade my range and have a convection oven. We made plans to do this next year but I had to do something soon. I searched online and looked at dozen of ranges from different stores. I already knew that the option of convection would more than likely not be in my price range. I was so surprised when I found one that was affordable . I went with a Frigidaire Speed-Bake range from Lowe's. I would have loved the smooth top but since I cook in cast iron pots and pans a few times a week, I knew it wouldn't be a good choice. I had to stick with the old school electric coils. I am SO happy with my purchase and since Sunday, I have baked different things a total of 8 times. Hey, I need to get my practice with the convection feature!
I am loving the gorgeous color I have been getting on my sweet baked goods and the less baking time as well. I just roasted a whole chicken today and it was perfectly brown and crust on the outside and moist and juicy on the inside.

Another item I got this week is the Silpain baking mat. I reviewed the Silpat late last year and was excited to see what the Silpain was like. Silpain is different from Silpat because the surface is like a fine mesh that is made specifically for baking doughs and breads. 

I made my Cheese Spinach & Artichoke Crescents on the Silpain and I could see the difference with how nice and crusty the crescents came out.
Of course, there was no sticking so I was very pleased with the results. I am already making a long list of things I want to bake in the very near future. I better make sure to incorporate some low-fat and healthy items with the desserts and pastry ideas I have in my head :)

I just had to share my newest kitchen toys. If you own a convection oven and have any tips you can share, I would greatly appreciate it!
Shelly, Mom Files
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