Meyer Lemon Pound Cake

I confess.  I have an addiction to Pinterest.  I am constantly wasting my time pinning and creating a virtual cookbook instead of doing more important things.  But what is worse is that I just gawk at the pictures and imagine how all this beautiful food tastes instead of actually making it.  After seeing that I have almost 300 food-related pins and haven’t made a single one of them, I set forth to make a delicious looking pin, Meyer Lemon Pound Cake, made with homegrown Meyer Lemons!

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Cake Ingredients:

2 2/3 cup flour

2 1/2 tsp baking powder

1/4 tsp salt

2 1/3 cup sugar

2 tsp vanilla extract

6 large eggs, room temperature

2/3 cup heavy cream

Zest of 2 meyer lemons

14 tbs unsalted butter, melted and cooled

Lemon Syrup Ingredients:

1/3 cup water

1/2 cup sugar

Juice of 2 meyer lemons

Adapted from A Cup of Jo, found on Pinterest.

Fun Fact of the Day: Traditionally pound cakes were made with a pound of flour, a pound of sugar, a pound of  butter, and a pound of eggs, hence it’s name.

Prepare 2 9×5 loaf pans by smearing butter around the bottom and sides, and then dusting with flour evenly.  I used 3 smaller disposable pans so I can give them away as gifts.

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Sift together flour, baking powder, and salt.

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Pour sugar into a large bowl and zest the two lemons over the bowl.  This ensures that all of the flavorful oils from the zest land in the bowl and are not lost on a cutting board.

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Mix the zest and sugar together with your fingers until the sugar becomes wet from the oils.  Add in the eggs and beat well to combine.

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Beat in the vanilla extract and heavy cream.

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Slowly fold in the flour mixture a quarter of it at a time.

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Once the flour is well incorporated, fold in the cooled butter a third at a time.  Make sure the butter is not warm at all or else it could cook the eggs.

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Pour the batter into your loaf pans and bake at 350 for 55-60 minutes, or until a toothpick inserted into the center comes out clean.  Check if the tops are browning too fast at 30 minutes, and if so cover loosely with tin foil.  While the cakes are cooking, prepare the lemon syrup.

Juice the two lemons.

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Mix together the water and sugar and bring to a boil in a small saucepan.

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Once boiling, remove from the heat and stir in the lemon juice.

When the cakes are done, let them rest for about 5 minutes in their pans before taking them out and placing on a cooling rack.  Put wax paper underneath the cooling rack to catch the syrup drippings.  Take a toothpick and pierce the cakes all over with little holes.

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Brush the lemon syrup on the cakes slowly to allow for it all to absorb.  It looks like a lot of liquid, but use it all!  This is what makes the cakes taste incredible.

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And voila!  Your Meyer Lemon Pound Cakes are complete!  Now sit back, grab your computer and keep pinning!  You can find my virtual cookbook here.

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