Sonoma Meyer Lemon Pound Cake

Our Meyer Lemons are coming into season! What a tart and tasty treat for a Winter’s day in Sonoma!

INGREDIENTS:

3 sticks salted butter (softened)
3 cups sugar
6 eggs
3 cups sifted cake flour
1/2 pint whipping cream
1/2 teaspoon vanilla extract
1/4 cup fresh Meyer lemon juice
2 tablespoons grated Meyer lemon zest

DIRECTIONS:

Preheat oven to 325°F.

Butter and lightly flour 10 inch tube pan. Sift cake flour, then lightly spoon 3 cups cake flour into measuring cup.

Combine sugar and butter until creamy in large bowl. Add eggs one at a time, beating well after each addition. Add in flour and whipping cream alternately. Stir in vanilla, lemon juice and zest. Pour into prepared tube pan.

Bake for approximately 1 hour 15 minutes – 1 hour 30 minutes or until long tester is inserted to reach middle of cake and it comes out completely clean. Cool completely.

Meyer Lemon Glaze: Combine 2 cups of confectioner’s sugar and the juice of 1-2 Meyer lemons (depending on how thick you like your glaze). Beat until smooth and creamy. Drizzle over cooled cake.