↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1 cup unsalted butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk* (see note below)
Grated zest of 1 Meyer lemon* (grated zest of a regular lemon may be substituted)
1 tbsp Meyer lemon juice* (bottled Meyer lemon juice may be substituted for fresh Meyer lemon juice)
Confectioners sugar, for dusting top of cake
Serve with whipped cream and strawberry sauce (optional).
Preheat oven to 325. Grease and flour two 9 x 5-inch loaf pans.
Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tbsp lemon juice. Continue beating until well mixed.
Spread batter into prepared loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Dust top of cake with confectioners' sugar. If desired, serve with whipped cream and strawberry sauce.
*Note: If needed, substitute 2 tsp vinegar or lemon juice plus enough milk to equal 3/4 cup for buttermilk. Let stand 10 minutes.
Makes 2 (9 x 5-inch) loaves.
view more member recipes
MEYER LEMON POUND CAKE
Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups sugar
1 cup unsalted butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk* (see note below)
Grated zest of 1 Meyer lemon* (grated zest of a regular lemon may be substituted)
1 tbsp Meyer lemon juice* (bottled Meyer lemon juice may be substituted for fresh Meyer lemon juice)
Confectioners sugar, for dusting top of cake
Serve with whipped cream and strawberry sauce (optional).
Preheat oven to 325. Grease and flour two 9 x 5-inch loaf pans.
Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tbsp lemon juice. Continue beating until well mixed.
Spread batter into prepared loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Dust top of cake with confectioners' sugar. If desired, serve with whipped cream and strawberry sauce.
*Note: If needed, substitute 2 tsp vinegar or lemon juice plus enough milk to equal 3/4 cup for buttermilk. Let stand 10 minutes.
Makes 2 (9 x 5-inch) loaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Meyer Lemon Tea Cake
by sgre52160
{use a 6 cup loaf pan} 3 large eggs, room temperature 2 large egg yolks, room temperature 3/4 cup + 3 tablespoons sugar 3 Meyer lemons zest, finely grated (micro-planed) 1 teaspoon vanilla 3/
by sgre52160
{use a 6 cup loaf pan} 3 large eggs, room temperature 2 large egg yolks, room temperature 3/4 cup + 3 tablespoons sugar 3 Meyer lemons zest, finely grated (micro-planed) 1 teaspoon vanilla 3/
Meyer Lemon Bundt With Lemon Curd Filling
by sgre52160
FOR THE LEMON CURD: 1/4 cups Meyer Lemon Juice 1 Tablespoon Lemon Zest 1/4 cups Granulated Sugar 1 whole Egg 4 ounces, weight Butter, Cut Into 4 Pieces Meyer Lemon Curd: Heat a sauce
by sgre52160
FOR THE LEMON CURD: 1/4 cups Meyer Lemon Juice 1 Tablespoon Lemon Zest 1/4 cups Granulated Sugar 1 whole Egg 4 ounces, weight Butter, Cut Into 4 Pieces Meyer Lemon Curd: Heat a sauce
Lemon Sour Cream Pound Cake With Lemon Syrup
by rb2of9a
Recipe at a glance: Ready in: 2-5 hrs Serves/makes: 12 Recipe id: 107735cook Method: oven, stovetop ingredients Cake: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teas
by rb2of9a
Recipe at a glance: Ready in: 2-5 hrs Serves/makes: 12 Recipe id: 107735cook Method: oven, stovetop ingredients Cake: 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teas
Lemon Sour Cream Pound Cake With Lemon Glaze
by sgre52160
1 yellow cake mix 1 (2.9 oz) pkg lemon pudding (not instant) 8 oz sour cream 1/3 cup oil 4 eggs Glaze 1 cup powdered sugar 1/4 cup lemon juice Lemon zest, optional 2 tbsp melted butter 1 t
by sgre52160
1 yellow cake mix 1 (2.9 oz) pkg lemon pudding (not instant) 8 oz sour cream 1/3 cup oil 4 eggs Glaze 1 cup powdered sugar 1/4 cup lemon juice Lemon zest, optional 2 tbsp melted butter 1 t
Meyer Lemon Parsley Bruschetta
by sgre52160
1/2 bunch fresh parsley leaves 1/4 cup pitted kalamata olives 3 to 4 tablespoons freshly grated Parmigiano Reggiano 2 tablespoons extra-virgin olive oil Grated zest of 1 Meyer lemon 2 teaspoons
by sgre52160
1/2 bunch fresh parsley leaves 1/4 cup pitted kalamata olives 3 to 4 tablespoons freshly grated Parmigiano Reggiano 2 tablespoons extra-virgin olive oil Grated zest of 1 Meyer lemon 2 teaspoons
view more member recipes
related CDKitchen recipes
Lemon Pudding Pound Cake
7-Up Lemon Pound Cake
Boston Cream Pound Cake
Meyer Lemon Cake With Lemon-Cream Cheese Frosting
Cranberry Meyer Lemon Relish
Strawberries With Pound Cake And Whipped Topping
Pound Cake Cookie Cutouts
Easy Pound Cake
Chilled Strawberry Soup with Pound Cake Croutons
Chocolate Chip Pound Cake
Recipe Quick Jump