Meyer Lemon Pound Cake

I'm not a baker. On the rare occasion I make an attempt, I end up with something sort of delicious and eating the dozen cookies or whatever, all by myself.

When the holidays rolled around I thought it would be nice to give coworkers and friends something I made so I decided to give baking another shot. This recipe combines two of my favorite things; lemon and cake. Not to mention the tiny bunt pan! I highly recommend this one because if I can do it, so can you.

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

Preheat the oven to 375 degrees. Butter and flour two 9-by-5-by-3 inch pan. I used these adorable 4" bunt pans. Sift the flour with the salt and baking powder twice and set aside. Cream the butter until fluffy then gradually add the sugar, beathing until light and fluffy. Add the eggs one at a time, beating well after addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir until blended, then fold in the lemon zest.

Pour batter into pans and bake for 1.5 hrs until cooked through. Let sit for 10 minutes before transferring to a cooling rack.

To make the glaze, whisk all ingredients in a bowl. Add more confectioners sugar to get desired consistency then drizzle over the cakes.

#cake #dessert