Sunday, June 7, 2015

Meyer Lemon Pound Cake

One of the lovely things about pound cake is that the options for creative improvisation are limited only by your creativity. The first time I made pound cake with duck eggs I kept it simple and added a little vanilla for flavor. This time around I used my fancy cake pan and Meyer Lemons to create a delightful treat.

Once again I used the traditional recipe of one pound of eggs, one pound of sugar, one pound of butter, and one pound of flour. This time, along with the teaspoon of baking powder, I added two tablespoons of lemon juice and the zest of two Meyers Lemons to the batter. Once the cakes were cooled I glazed them with a simple mixture of the remaining lemon juice and confectioners sugar.