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| Give this Meyer Lemon Pound Cake a try. It is beautifully shaped, sugar-dusted and decorated without frosting in the European tradition. |
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Customer Comments... Liz - Rochdale, MA I was lucky enough to receive this book for a Christmas gift. I have tried several recipes and each one has been easy to prepare and absolutely delicious. My 15 year old son, a budding chef has been trying recipes from the book as well. Our favorite recipe which has come to be a go-to meal is Penne Gorgonzola. It is absolutely delicious. When I make the recipe for my family, I double it because we love to have the leftovers served on toasted French bread similar to a crostini. Thank you again Nancy and Kathy for sharing your love of cooking and your family recipes with us. Gregg -Rochdale, MA My Mother's caretakers often make recipes from your book. One of my Mother's favorites is "Mommy's Banana Bread". Whenever they make it for her it puts a smile on her face.
cook (me!). Peter - Long Beach, California "...Congratulations! So much to read and enjoy, even for a kitchen novice." Ruth - Pennsylvania "I can tell that this is going to be one of my favorite cookbooks that I will refer to often." Patron at Taboo, Worth Avenue, Palm Beach, Florida "Midnight in Palm Beach" is fantastic! I love the smooth and delicious flavor along with the color, PINK!! Maryann, Templeton, California Your book is beautiful! I received it as part of a fund raising auction item I bid on and I'm so glad I won it. Than you for putting together this wonderful book! Snappy Turtle - Delray Beach, Florida Great cookbook- Thank you! Kathleen - Mashpee & Centerville, MA "Loving" the cookbook! I enjoyed meeting you at the Wianno Club and know I will have many relaxing and delicious moments with your cookbook this summer! -Carol Beth from Worcester, MA Thanks for the cookbook-my daughter loves it-we'll soon be making some delicious recipes from it! |
| Meyer Lemon Pound Cake 2 cups all-purpose flour 1 tablespoon finely grated lemon zest 1/2 tsp. cream of tartar Confectioners' sugar, for dusting 1/4 tsp. baking soda 1/4 tsp. salt MEYER LEMON SYRUP 1 cup unsalted butter, at room temp. 1/2 C. freshly squeezed Meyer lemon Juice 1-1/2 cups granulated sugar 1/2 cup steeped herbal lemon tea 5 large eggs, at room temp. 1 cup granulated sugar 1 tsp. vanilla extract Heat oven to 325 degrees. Coat 6-cup heart shaped cake pan with Baker's Joy. Sift together flour, cream of tartar, baking soda, salt and set aside. On medium speed cream the butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time. Beat in vanilla and lemon zest. On low speed, gradually beat in the dry ingredients just until the batter is evenly mixed. The batter will be stiff. Pour batter into pan and bake until toothpick inserted in center of cake comes out clean. 40 - 50 minutes. In the meantime, make the syrup. Combine lemon juice, tea and sugar in a small saucepan, bring to boil and cook 5 minutes until syrup thickens. Remove the pan from heat and let syrup cool. Let cake cool in the pan 10 minutes. Pierce the flat side of cake all over with a toothpick to help absorb the syrup. Slowly pour the syrup over the cake and down the sides. Let cake cool in pan for 10 minutes more. Transfer the cake to a wire rack and cool completely. Dust the cake with confectioners' sugar and serve. SERVES 12 |
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| Meyer Lemon Pound Cake |