The Dish with Anita: Meyer lemon sour cream pound cake
SAN DIEGO (CBS 8) - No special reason for this pound cake recipe, but I was gifted with some wonderful Meyer lemons and well I just really wanted some good old fashion pound cake. Enjoy!
Note: Some changes have been made to this recipe in order to obtain the best possible results
2 1/2 cups cake flour*
1/2 teaspoon each- baking soda, salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter cubed, r/t
6 eggs, r/t
1/2 cup fresh Meyer lemon juice
1 tablespoon fresh lemon zest
1 cup sour cream, r/t
1 teaspoon lemon extract
Preheat oven to 325 degrees.
Butter and flour two standard size loaf pans line the bottom of each pan with parchment paper.
Sift together flour, baking soda, salt and sugar into the bowl of a stand mixer. Fit mixer with paddle attachment and place a few cubes of butter at a time into the mixing bowl blend at the medium setting until all butter is combined, the butter flour mixture will have a crumbly appearance when done. Add room temperature eggs one at a time until incorporated completely, then add lemon juice and zest making sure to periodically scrape down the sides and bottom of mixing bowl.
Stir together sour cream and lemon extract add to the batter. Divide batter evenly between two prepared loaf pans smooth the top of the batter with a spoon or small off set spatula gently rap the bottoms of each loaf pan on the counter a couple of times to remove air bubbles.
Place in 325 degree preheated oven and bake for one hour and twenty minutes rotating pans (front to back) half way through. Remove and let cool on a rack for ten minutes in the pans, then carefully turn out from pans and let cakes cool completely before pouring glaze over.
Meyer lemon glaze
2 1/2 cups sifted powdered sugar
Pinch of salt
1 to 2 tablespoons Meyer lemon juice
2 tablespoons melted butter
Place everything except melted butter in to a glass mixing bowl stir with a wire whisk until smooth then stir in melted butter pour over tops of cooled pound cakes let glaze set before slicing cakes.
*If you don't have cake flour you can make your own. For every one cup of flour, remove 2 tablespoons of flour then add two tablespoons of good quality cornstarch. Sift up to five times before using -- it's very important to sift it five times!
* A ten-inch tube pan or bundt pan can be used to make one cake instead of two loaf cakes.