I have been looking for Meyer Lemons for years here in Tampa, and could never find them.
Who knew that Tampa was so behind the times?
Well, I was shopping the other day and saw these bright orange lemon shaped fruits, I looked at the sticker and they were MEYER LEMONS.
You have no clue how excited I was, I bought them all. Granted there was only 8 of them, but they were allll mine. I don’t like to share..started in Kindergarden with my Crayons.
[rss-cut]
Ohhh and you will notice that I used a Bakery Emulsion instead of extract in my cake. I am in love with these! I use them any chance I can get. You can get it HERE on Amazon
Meyer Lemon Pound Cake
Cuisine: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 2 3/4 cups Sugar
- Zest from 2 Meyer Lemons
- 3 sticks Salted Butter, room temperature
- 3 cups sifted Cake Flour
- 6 Eggs
- 1/2 pint Heavy Whipping Cream
- 1 1/2 teaspoons Lorann Butter Vanilla Bakery Emulsion or 1 teaspoon Vanilla extract
- Glaze
- 2 cups sifted Powdered Sugar
- 1/2 stick Butter, melted
- 2 tablespoons Meyer Lemon Juice
- 1/4 teaspoon Vanilla Extract
Instructions
- Preheat oven to 325. Butter and lightly flour a 10″ Bundt Pan.
- Put sugar and lemon zest in a bowl, using your fingers, roll the sugar and lemon zest in-between your fingers. This will release the oils from the zest and essentially make a lemon scented sugar.(the sugar will have a light yellow/orange color)
- Sift cake flour, then lightly spoon 3 cups flour into a small bowl;set aside.
- With an electric mixer in a large bowl, combine the sugar and butter until creamy.
- Add eggs to the sugar/butter mixture one at a time, beating well in between each egg.
- Mix in flour and whipping cream alternatively beginning and ending with flour.
- Stir in butter vanilla bakery emulsion or vanilla extract.
- Pour into prepared bundt pan.
- Bake for 60-75 minutes or until a cake tested comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire cool rack and remove the pan.
- Cool completely before glazing.
Glaze
- In a medium bowl, beat the powdered sugar and butter together.
- Stir in lemon juice and vanilla extract.
- Mix until smooth.
- If for any reason it is not at the pourable constancy, you can add a tiny splash of milk or cream.
- Pour glaze over the top of the cake.
- This cake can be make up to 3 days in advance. I think it is Wayyyyyyyy better the next day!
Recipe inspired by SwansDown.com
Affiliate link to Amazon.
This cake looks awesome!! I freaking love lemony cakes!
Thanks girl..I am a sucker for anything lemony too!
I am on a lemon kick lately! This looks so fresh and perfect for Spring!
Meeee tooooo Jamie. Thanks for your comment!
Absolutely lovely!
Thank you Lori!!
Oh this cake sounds divine. I snagged a bag while at the produce conference last month. Posted about a pound cake recipe and had someone *who clearly has never had or seen Meyer Lemons ask why I had oranges in my photo! lol. This sounds divine–so glad you found some in Tampa!
LOL…I was waiting for that comment 😉
What a wonderful spring time dessert! So pretty too.
Thanks so much Lynda!
SO pretty! I love bakery emulsions too,
Thanks Jenn! Emulsions ROCK!
This must be good if it has 3 sticks of butter in it! Loving those Meyer lemons.
Butter makes everything better 🙂
What a beautiful cake! I just picked up some bakery emulsion. Can’t wait to try it.
Thanks Barbara! You will love the emulsions!
Can this be baked ahead and then frozen? Any issues with that?
Thanks!
BTW: I planted my own Meyer lemon tree in my backyard!
Teresa.
Thanks so much for your question. I have not yet frozen this cake.
I have frozen other cakes in the past, so I am sure there would be no issues. i would just glaze it after you de-frost it.
Thats awesome that you planted a Meyer Lemon tree in your yard! I am quite certain I would kill it.
You should se the prices of meyer lemons here on the cape!
I would love nothing more than to finally make even a lemonade made with just one Meyer lemon! LOL
Gorgeous cake Les!