(pictures coming soon)
Happy New Year! As a new year resolution, I plan to write you all at least one recipe a month (yikes!) I have been on hiatus last year, I just was not having a good year, I couldn't get into the groove of anything. I definitely plan on making 2013 my year.
How about you? What types of goals/resolutions do you have for the new year?
I've been thinking a lot about the winter season and what my favorite foods are this time of the year. Aside from the obvious holiday sweets, I love citrus fruit. It's so refreshing and vibrant - don't you think? I've heard a lot about Meyer Lemons in the recent years but this is the first year I have ever seen them. I swooped them up the instant I saw them, I had to see the hype.
If you've never seen/heard of them, they are a cross between a lemon and a type of orange. I guess they are not sure what type of orange, I've heard anywhere from a tangerine to a Mandarin. In my opinion they are tangy and not so tart like a normal lemon. I want to test out a few more recipes with them before I decide how much I like them. But I do really enjoy this pound cake.
When I purchased these lemons, I debated for about 5 days on what to make with them. Finally I decided on a pound cake. I've never made one but was having a hankering for one, so I made one! I skimmed a few recipes online and the one I made, I adapted from a recipe I found on Oprah's website.
What I enjoy about this recipe, is that it's a refreshing dessert after all the chocolate and heavy desserts of the holiday. I definitely think you should give this a try, you will not be disappointed.
Ingredients
1 1/2 C. Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Baking Soda
1/2 C. Butter (softened)
1 1/2 C. Sugar
3 Eggs (room temperature)
1/2 tsp Vanilla
1/2 C. Sour Cream and Meyer Lemon Juice*
Zest of 1 Meyer Lemon
Glaze
1 C. Powdered Sugar
Juice of 1 Meyer Lemon
Zest of 1 Meyer Lemon
Pre-heat oven 325* Grease and flour bread pan.
*Squeeze the juice of zested lemon into a 1/2 cup measurer, fill the rest with sour cream.
In a bowl sift together flour, baking powder, baking soda and salt, set aside.
In another bowl beat butter until light, add sugar and combine until fluffy. Add eggs one at a time until combined. Mix in vanilla and zest. Alternately add in sour cream/lemon mixture and flour mixture to butter.
Pour into greased and floured pan. Bake for 1 hour, until an inserted knife comes out clean.
While cake is being baked, combine glaze ingredients in a bowl and mix until smooth. If mixture is too thick you can either add more lemon juice or a little milk to thin it out. If mixture is too thin, add more sugar.
Allow cake to cool for 15-20 minutes in pan then transfer to cooling rack. Drizzle with glaze (if you want your mind to be blown with deliciousness)
You can eat this warm, but I recommend waiting until it's cooled. It's great for breakfast too!
Piece.
