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Serves
12
Creator Notes
This Meyer lemon pound cake is neatly off, moist and buttery with a intellectual citrus tang (www.kristinkitchen.com) —Kristin’s Kitchen
Ingredients
3 cups
all motive flour
1 tablespoon
baking powder
1/2 teaspoon
salt
1 cup
unsalted butter, softened
1 3/4 cups
sugar
2 tablespoons
gentle brown sugar
5
shipshape eggs, room temperature
2 teaspoons
vanilla extract
1/2 cup
Meyer lemon juice
2 tablespoons
Meyer lemon juice
1/4 cup
total milk
1 tablespoon
Meyer lemon zest
3/4 cup
confectioners sugar
Instructions
- Preheat the oven to 350 levels and both grease and flour or spray with non-stick cooking spray a 10 cup bundt pan
- Lumber together 1/2 cup of lemon juice and the milk in a shipshape liquid measuring cup
- In a shipshape bowl, combine the flour, baking powder and salt. Region apart.
- In a shipshape bowl linked to a stand mixer, beat the butter and sugars on medium high except gentle and creamy – about 5 minutes
- Beat the eggs, one at a time, on medium crawl except mixed. Add the vanilla extract.
- With the mixer on low, alternate between along with the flour mixture and the lemon juice mixture – starting and ending with the flour
- Mix within the lemon zest
- Add the batter to the greased bundt pan and bake for 50 – 60 minutes (mine takes exactly 50 minutes to bake)
- Let the cake frigid within the pan for about 10 minutes then take it out of the pan and enable to frigid on a cooling rack
- Whereas the cake is cooling put together the glaze. Wisk together the confectioners sugar and a pair of T lemon juice
- When the cake is frigid, apply as noteworthy of the glaze as you presumably can love.
- *This recipe has been adapted from King Arthur Flour’s Orange Pound Cake with Bourbon Glaze