Meyer Lemon Pound Cake
Martha adds lemon zest to the batter and drizzles a sweet glaze over the cracked top of this tart variation.
Meyer Lemon Pound Cake
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Meyer Lemon Pound Cake
Martha adds lemon zest to the batter and drizzles a sweet glaze over the cracked...
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Martha Bakes, February 2011
- Yield Makes 2 loaves
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Ingredients
For the Cake
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour, plus more for pans
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 Meyer lemon
For the Glaze
- Zest of 1 Meyer lemon
- 2 3/4 cups confectioners' sugar, plus more if needed
- 1/4 cup fresh Meyer lemon juice
Directions
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Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
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Sift the flour with the salt and baking powder two times and set aside.
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With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
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Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
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Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
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Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
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Pour glaze on top of cakes and serve.
Ok, I watched the video after I posted my last comment, Martha's pound cake was crusty on top, too! I'm still going to try again with whole milk.
I had no problem with the cake overflowing. My first try I halved the recipe & ended up with a crusty top & no crack. Made it again as is & both cakes once again had crusty tops & no crust. I decided it was because I used skim milk. I had no problem with the coconut buttermilk pound cake recipe & so will try again with whole milk. All in all, the cakes I did bake tasted delicious.
perfect recipe! a bit sour glaze but i loved it!
I read some of the reviews for this recipe and was surprised others had so many problems with the recipe. I made it as per instructed and my loaves came out absolutely perfect. I got rave reviews from my co-workers. A few things that may be helpful if your cakes are falling is that it does call for cake flour so that is a must and make sure that you use the correct amount of baking powder. Also, baking powder does expire so make sure it is relatively new otherwise it will not work properly.
Please note adjustments to Steps 1 and 5 in this recipe: The directions call for two 9-by-5-by-3 (or larger) loaf pans. And the batter must be divided evenly between the two pans to avoid overflow -- we suggest using a digital scale (if you have one) to measure out the batter evenly, or you could use a larger loaf pan.
omg Martha, I watched you two nights ago making this recipe and just had to make it. I baked it, followed the recipe to the t and both of my loaves came out perfect!!! I don't understand why everyone else's didn't. I'm not a professional, I just picked up the love for cooking/baking within the past decade so I have experience in the kitchen but far from being an expertise. I love what I do, followed each step and had no problems....and those Meyer lemons are simply magnificent!!! Thank you
Sorry, I said I used 3 tsps "baking soda" in the message below. Typo.
I did use "baking powder".
This recipe is NOT a "Good Thing"!
I wanted to make this cake. It sounded so good but with the comments
on here about over flowing and falling, I'm not sure I want to chance
wasting all those eggs and butter. Why do they put recipes like this on
here if they don't work? It does sound like an excessive amount of
baking powder and I was really worried about that. Isn't that what
causes it to overflow?
I decided to try it anyway and only used 3 tsps baking soda. It's about 2/3 done
and the center has sunk.
Results were very disappointing. Cake overflowed, even with suggested size pan. Entire center of both cakes fell approx 2/3 through the baking process. Only the ends were usable, tasted good, but too much time and expense to end up in the trash. I am an experienced baker and have never had such results before.
Actually, had nothing to do with the size of the pan. Mine overflowed as well. The recipe calls for too much baking powder.
I hate it when a recipe doesn't clarify the size of the pan. Use 2 9x5 loaf pans. I just baked mine in 2 8x3 and it was way to much batter and it over flowed during baking.