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Lemon Pound Cake with Lemon Glaze

5/1/16 12 Comments

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Lemon Pound Cake with Lemon Glaze

Meyer Lemon Pound Cake with Meyer Lemon Glaze is a cake made in an 8 x 4-inch loaf/bread pan so I guess you could call it a loaf-cake. Lemon pound cake is made with Meyer Lemons…those small, juicy, sweet lemons that are really delicious. Meyer lemons are compact and packed full of flavor. Some Meyer lemons are so sweet you can peel them and eat them like an orange.

Meyer Lemons

The best place to order Meyer lemons online is from the Lemon Ladies. I highly recommend ordering online from them. In my humble Meyer lemon opinion, The Lemon Ladies rock!! They have the absolute best and sweetest Meyer lemons around. Meyer lemons can also be purchased at grocery stores and specialty gourmet stores. This is a good thing. A few years ago, you couldn’t find Meyer Lemons anywhere, so it’s great they can now be purchased just about everywhere.

Roasted Raspberries

This recipe for Meyer Lemon Pound Cake makes 2 loaves. I couldn’t decide whether to top the loaves with roasted strawberries or roasted raspberries, so I topped one loaf with roasted strawberries and the other loaf with roasted raspberries! You could certainly use blackberries, blueberries or even mulberries. Don’t like berries or can’t eat berries? Then try stone fruit or pears. Any fruit is fantastic roasted. Any roasted fruit will be great spooned over Meyer Lemon Pound Cake.

Celebrate Mom

Today we are celebrating Mom by preparing all of her favorite dishes. Make Mother’s Day special with this nice and easy dessert. If Mom is a lemon lover or can’t resist a fruity-style dessert, she’ll really love this simple yet fancy dessert. It’s a lemon lovers delight.


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
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Comments

  1. Miz Helen says

    May 16, 2016 at 5:07 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you had a great weekend and enjoy your new Red Plate!
    Miz Helen

    Reply
    • LNLVNDR says

      May 19, 2016 at 11:06 pm

      Thank you Miz Helen!
      Lynn

      Reply
  2. Wendy Klik says

    May 7, 2016 at 11:23 pm

    I love the idea of roasting the berries.

    Reply
    • LNLVNDR says

      May 19, 2016 at 11:08 pm

      Roasting really brings out the berries natural sweetness~
      Thanks for stopping, Lynn

      Reply
  3. Pamela S says

    May 4, 2016 at 12:48 am

    Oh I LOVE this recipe!!! All of my favorite ingredients. Pinned it and will make this weekend.

    Reply
    • LNLVNDR says

      May 4, 2016 at 4:51 pm

      Hi Pamela,
      Let me know how it turns out.
      Lynn

      Reply
  4. Lara @MommyKazam says

    May 3, 2016 at 5:19 pm

    Wow, this looks so delicious! I love the combination of lemon and raspberries <3

    Reply
    • LNLVNDR says

      May 4, 2016 at 4:49 pm

      Hi Lara,
      Lemon and raspberries are
      a favorite of mine too:)
      Thanks for stopping!
      Lynn

      Reply
  5. Heather King says

    May 1, 2016 at 6:51 pm

    Yum! This looks so good!

    Reply
    • LNLVNDR says

      May 2, 2016 at 1:02 am

      Thanks Heather,
      It turned out fantastic~
      Lynn

      Reply
  6. Kimberlie Robert says

    May 1, 2016 at 5:19 pm

    Myer lemons and raspberries are great together. Looks delicious! Perfect for breakfast.

    Reply
    • LNLVNDR says

      May 1, 2016 at 6:13 pm

      Thanks Kimberlie~

      Reply

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I'm a Wisconsin recipe blogger, coffee drinker, spice hoarder, cookbook lover, farm market browser, thrift store shopper and grocery store stalker. I love to mix convenient foods with fresh flavors. Good food doesn't have to be expensive or difficult to prepare. Lynn

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