Ugh! Is it Summer yet?!?! Or, even, Spring?!?!
I mean, we're supposed to get ANOTHER 10" of snow! Seriously? Seriously.
It's no wonder then when at the grocery store this week the adorable little bag of brightly colored Meyer lemons called out to us with promises of Springtime and happiness.
(Yes. We realize they were probably flown in from South America, but let us have our dreams.)
We are total suckers for cute food packaging and cute foods.
Or anything clever and new for that matter. Mummy used to call us 'a marketing man's dream' because we would inevitably be seduced by the latest and greatest of everything and anything.
Foods: S'Mores cereal, anyone? It's amazing. Try it.
Accessories: Slap bracelets? Apparently they were dangerous, but that did not stop us from needing them.
Household Essentials: Pack It, Vac It and Stack It! Man, we wish they still made those.
Personal Hygiene: The Ped-Egg. This one's all Abby. So. Uh. Whatever.
Anyhoo. Where were we?
Oh, yes. Spring. A reprieve from this insane January weather. These wee lemons offered us a glimpse of hope. We had to have them.
And what were we going to do with lemons?
Bake. Duh. That was actually a rhetorical question.
We'd been eyeing this pound cake recipe for some time and the tart but sweet Meyer lemons seemed like a perfect, subtle flavor addition.
You see, these lemons are softer, kinder, gentler versions of their sour relatives.
Kind of like how Spring is the nicer, warmer version of Winter.
Meyer Lemon Pound Cake
Makes 2 Loaves
Adapted from Baked
For the Pound Cake:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1 teaspoon salt
2 1/4 cups granulated sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from 3-4 Meyer lemons)
1/4 cup fresh Meyer lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 1/2 teaspoons pure vanilla extract
For the Lemon Syrup:
1/3 cup fresh Meyer lemon juice
1/3 cup granulated sugar
Just a note before we get started. We love Meyer lemons but this pound cake would be total tasty with regular lemons too. No need to get fancy with the lemons...just dress it up with fresh fruit when serving.
Preheat the oven to 350 degrees Fahrenheit. Wipe the sides and bottoms of 2 9-x-5-x-3" loaf pans with melted butter, nonstick spray or vegetable oil. Line the bottom of each loaf pan with parchment paper that has also been greased.
Sift together both flours, the baking powder and baking soda and the salt in a large bowl.
Put the sugar, eggs, lemon zest and lemon juice into a food processor and blitz until combined. Add in the melted but cooled (don't want to cook the eggs) butter with the processor running. Use the feed tube on your food processor for this part. Then, add in the sour cream and vanilla extract. Pulse slowly until combined.
Add 1/3 of the flour mixture to the processor and pulse slowly until just barely combined. Add another 1/3 and pulse until barely combined. The processor is going to be pretty full, so then pour the entire contents back into the large bowl that has the remaining 1/3 of the flour mixture and using a rubber spatula, fold together the final mixture. Do not overmix.
Divide the batter between the two pans and bake in the center of the oven for 20 minutes. Rotate the pans and continue cooking for another 40-50 minutes until a cake tester (or toothpick) inserted in the center comes out clean. Cool the loaves for 15 minutes.
Meanwhile, make the syrup by combining the sugar and lemon juice in a bowl and microwaving the mixture until the sugar has dissolved into the lemon juice. This will take about 1-2 minutes.
Once cooled slightly, run a very sharp knife along all the edges of the loaf pans and gently tip them onto a baking sheet (you can line the baking sheet with foil or parchment to keep everything clean). Poke the loaves with the cake tester or toothpick (we actually used a bamboo kebab stick) on the sides and top. Brush the lemon-sugar mixture all over the sides and top of each loaf. Let the syrup soak in a bit and then brush them all over again.
Serve with fresh berries or yogurt or nothing. Yum!
PS- These soaked cakes will keep up to 1 week in the fridge (tightly wrapped) or 6 weeks frozen in the freezer.