Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1/2 teaspoon vanilla extract
Special Equipment Needed:
- 9x5 inch loaf pan
- Parchment paper
- Electric mixer
- Zester
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line a 9x5 inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 15 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Fat: 14g
Carbohydrates: 38g
Protein: 4g
Sodium: 130mg
Sugar: 24g
Substitutions for ingredients:
- Regular lemon juice and zest can be used instead of Meyer lemon.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add 1/2 cup of blueberries or raspberries to the batter for a fruity twist.
- Top the cake with a lemon glaze made from powdered sugar and lemon juice.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for a crunchy texture.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- Use a zester to get the most flavor from the Meyer lemon zest.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or plate, dusted with powdered sugar and garnished with fresh berries.
Garnishes:
Fresh berries, powdered sugar, whipped cream
Pairings:
Coffee, tea, or a glass of milk
Suggested Side Dishes:
Fresh fruit, a side salad, or a scoop of vanilla ice cream
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the cake is sinking in the middle, it may not have baked long enough.
Food Safety Advice:
Make sure to properly store the cake to prevent any spoilage or foodborne illness.
Food History:
Pound cake originated in Europe in the 18th century and was traditionally made with a pound each of butter, sugar, flour, and eggs. Over time, variations of the recipe have been created, including this Meyer lemon version.
Flavor Profiles:
This Meyer lemon pound cake is sweet and tangy, with a bright citrus flavor.
Serving Suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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