Growing up I loved making pound cakes with my grandmother, it is a Southern ladies staple in the kitchen. The strawberry sauce is my update to the tradition, living in New England we are able to pick strawberries every June. I made the sauce using strawberries we picked last summer. I tucked the sauce away in the freezer specifically for that time of year when citrus is abundant, Meyer Lemons have a fruiter, sweeter and more floral zest. My favorite tip with making this cake is to zest the lemons right into the sugar and letting it “soak” for a couple of hours before starting the recipe. I hope you enjoy this cake as much as I do. Ushering out winter while reminiscing of summer.
Meyer Lemon Pound Cake
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup sour cream
¼ cup Meyer lemon juice (about 2 lemons)
1 tbsp Meyer lemon zest
1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3 to 4 minutes).
3. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and Meyer lemon juice. Start and end with the dry ingredients. Stir in the lemon zest and vanilla.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Easy Strawberry Sauce
Ingredients:
2 cups fresh strawberries, hulled and halved you can also use frozen sliced strawberries
¼ cup granulated sugar (adjust to taste)
1 tbsp Meyer lemon juice
½ tsp vanilla extract (optional)
Instructions:
1. Cook the strawberries: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice.
2. Simmer: Cook for 8 to 10 minutes, stirring occasionally, until the strawberries release their juices and soften.
3. Mash or blend: Use a fork to mash the strawberries for a chunky sauce or blend for a smoother consistency.
4. Finish: Stir in vanilla extract if using, then remove from heat and let cool.
Enjoy your delicious Meyer lemon pound cake with warm or room temperature strawberry sauce and vanilla whipped cream!
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