Summertime and the Living is Meyer Lemon Whipping Cream Pound Cake

Lemons are the perfect ingredient for summer desserts. Pound cake, however, seems like too heavy for a dessert in the sweltering heat. Add lemons and you’ve got a pretty great compromise. This cake is super duper delicious and, in my opinion, is so worth the $12 bundt pan- I promise!

I am so looking forward to the summertime- poolside, working some, building my portfolio… Finally some time to just work because I want to and to slow things down a bit! Get ready for some real blogging and even more recipes!

Meyer Lemon Whipping Cream Pound Cake

Taken from Cooking on the Side! Adapted from the Whipping Cream Pound Cake recipe on the back of the Swans Down Cake Flour box

  • 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
  1. Preheat oven to 325°F.
  2. Butter and lightly flour 10 inch tube pan (I used a bundt sprayed with Pam for Baking). Sift cake flour, then lightly spoon 3 cups cake flour into measuring cup.
  3. 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.
  4. 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.
  5. 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.
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Categories: Desserts

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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