Meyer Lemon Pound Cake

Ingredients

• 3 cups
  cake flour
• 1 teaspoon
  salt
• 1/2 teaspoon
  baking powder
• 1/2 teaspoon
  baking soda
• 3/4 cup
  buttermilk
• 1/4 cup
  fresh squeezed Meyer lemon juice
• 16 tablespoons
  unsalted butter, softened to room temperature
• 2 1/2 cups
  sugar
• zest from 2
  Meyer lemons
• 5 large
  eggs
• 2 teaspoons
  vanilla extract
• whipped topping or
  whipped cream, optional
• Glaze Ingredients:
• 2 cups
  confectioners’ sugar
• 1/4 cup
  Meyer lemon juice
• 2 tablespoons
  butter, softened
• 1 tablespoon
  Meyer lemon zest

Cooking Directions

1. Glaze directions:
2. Beat confectioners’ sugar, lemon juice, 2 tablespoons butter and lemon zest together in a bowl until glaze is smooth.
3. Cake/Loaf directions:
4. Preheat the oven to 350°F. Line two 8 x 4-inch loaf pans with parchment paper and spray with cooking spray.
5. Sift together the flour, salt, baking powder and baking soda in a small bowl. Set aside.
6. Whisk together buttermilk and lemon juice in a measuring cup. Set aside.
7. Beat the butter, sugar and lemon zest together. Start on low speed and gradually increase to medium-high once the butter and sugar are incorporated. Continue beating until the mixture becomes light and fluffy.
8. Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next one and scrape down the sides of the bowl as needed. After adding all the eggs, add the vanilla. Scrape down the bowl.
9. Add a fourth of the flour mixture and beat on low speed until just barely incorporated. Continue alternating between adding the flour and the buttermilk, beating slowly between each addition and ending with the last of the flour.
10. Divide the batter evenly between the loaf pans and smooth the tops.
11. Bake for 50 to 60 minutes, rotating the pans once during baking. Bake until the cakes are deep golden on top and a cake tester inserted in the middle comes out clean.
12. Cool for 10 minutes in the pan. Remove the cakes from the pans and transfer to a cooling rack.
13. With a long wooden skewer, poke eight holes into the tops of the cakes.
14. Glaze the loaves by spooning about half of the glaze over the cakes, let cool. Pour remaining glaze over cake, allow to set. Meanwhile roast strawberries or raspberries.

Roasted Berries

Ingredients

• 4 to 6 cups
  berries of your choice or mixture of berries
• 1/4 cup
  sugar
• 1 teaspoon
  vanilla extract

Cooking Directions

1. Preheat oven to 400º Spray baking sheet with sides with non-stick cooking spray.
2. In a large bowl, gently toss berries with sugar and vanilla extract.
3. Spoon berries into prepared baking sheet.
4. Roast berries for 10 to 20 minutes. (roasting times will vary due to oven temps and berries)
5. Remove from oven and spoon berries into a bowl.
6. Allow berries to sit a few minutes before using to let berries release more juice.

Recipes On Tap

Lemon Recipes are On Tap: Meyer Lemon Buttermilk Scones, Lemon Ginger Cream Cheese Danish and my favorite Lemon Meringue Pie, Grandma’s Recipe.