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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