Keeping with the monthly theme of restaurant recreations, I decided to give that luscious bread a makeover. Using white whole wheat flour and sweet Meyer lemons, the cake came out moist and tender and very lemony. Perfect with my favorite latte that I make at home.
Save yourself a few dollars, and a handful of calories, by trying my delicious Iced Meyer Lemon Pound Cake for yourself!
Iced Meyer Lemon Pound Cake
Recipe written by The Chef Next Door
1 1/2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp salt
Zest of one Meyer Lemon
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla
1/4 cup fresh Meyer Lemon juice
For the Icing:
1 cup powdered sugar
About 3 Tbsp Meyer Lemon juice
Preheat the oven to 325 degrees. Spray a loaf pan with baking spray and set aside.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and the vanilla. Mix in the lemon juice, then add the dry ingredients in 2-3 additions.
Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about an hour, then remove it to a cooling rack to finish cooling completely.
While the cake is cooling, make the icing. Whisk the powdered sugar with 3 tablespoons of fresh Meyer Lemon juice. If needed, add a little more juice, one teaspoon at a time, until the icing reaches a think but spreadable consistency.
Drizzle the icing over the cooled cake. Slice and serve. Wrap any leftovers tightly.