Mark DuFrene / Contra Costa Times

Meyer lemon pound cake

Recipe: Meyer lemon pound cake

Published: Wednesday, Mar. 20, 2013 - 12:00 am | Page 4D

Makes 1 loaf cake

Recipe from Amber Simpkins, pastry chef of Spoonbar in Healdsburg's h2hotel.


2 Meyer lemons, thinly sliced

1/2 cup honey

1/4 cup water

1 cinnamon stick

1 3/4 cups sugar

1 cup butter

4 large eggs plus 2 yolks

Zest and juice from 3 Meyer lemons

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt


Lemon juice

Confectioner's sugar


Preheat oven to 325 degrees. Grease and flour a 9-by-5-inch loaf pan.

Place sliced lemons in a pan; cover with honey, water and cinnamon stick. Bring to boil; cook 2 minutes. Set aside.

Using a stand mixer, cream sugar and butter on medium speed until light and fluffy, 3 minutes, stopping midway to scrape down sides.

On low speed, add the whole eggs, one at a time. Add yolks and integrate on slow speed. Add lemon zest and juice, then the vanilla.

Add the flour, baking powder and salt. The moment all of the flour is integrated, stop. Do not overmix the batter.

Pour half the batter into your loaf pan. Drain the sliced lemons (use leftover syrup to sweeten hot tea). Gently place sliced lemons on top in a single layer; top with remaining batter.

Bake 55-70 minutes, until a toothpick inserted in the center pulls out cleanly. Cool in pan 15 minutes, then unmold.

Mix just enough lemon juice into the powdered sugar to make a glaze. Slice cake, drizzle with glaze and serve.

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