Lemon Squeezy
Lemon Squeezy Loaf makes you say, "Oh Baby!"
I recently went through this phase where I would venture into the kitchen and bake lemon pound cake every other night around 11pm for nearly a week. I was in the process of moving and this was an excuse for me to try and use up all our "perishables" to spare us having to pack our food. Part of me was upset to find that the fruits of my labor tasted like that of heaven.
The first night I thought I was kinda insane, slaving away like Betty Crocker on a mission to make a pound cake but after the first bite it was game over. I stayed up for hours waiting for it to cook and cool and then sat on the counters and devour all but a few thin slices that I could manage to save for my daughter the next morning.
NO SHAME! (:
This is our "Lemon Squeezy Pound Cake" recipe.
So delicious, if you aren't convinced to try it now, it's one to save for the future.
I recently went through this phase where I would venture into the kitchen and bake lemon pound cake every other night around 11pm for nearly a week. I was in the process of moving and this was an excuse for me to try and use up all our "perishables" to spare us having to pack our food. Part of me was upset to find that the fruits of my labor tasted like that of heaven.
The first night I thought I was kinda insane, slaving away like Betty Crocker on a mission to make a pound cake but after the first bite it was game over. I stayed up for hours waiting for it to cook and cool and then sat on the counters and devour all but a few thin slices that I could manage to save for my daughter the next morning.
NO SHAME! (:
This is our "Lemon Squeezy Pound Cake" recipe.
So delicious, if you aren't convinced to try it now, it's one to save for the future.
INGREDIENTS FOR CAKE:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 Meyer lemon
INGREDIENTS FOR GLAZE:
- Zest of 1 Meyer lemon
- 2 3/4 cups sugar
- 1/4 cup fresh Meyer lemon juice
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
- Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
- Pour glaze on top of cakes and serve.
Eat it all. Love it. Share it... or dont ;)
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