Iced Meyer Lemon Pound Cake

Iced Meyer Lemon Pound Cake

Have you tried the yummy iced lemon pound cake from Starbucks? That delicious bright yellow cake with the thick layer of icing on the top? Yeah, I love that stuff. It is way too good.

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
3 eggs 
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.

Bon Appetit!

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