Pound Cake with Meyer Lemon Icing
By Sonoma Syrup Co.
Images
Serves
Makes 8 servings
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 cup sugar
- 4 large eggs
- 2 teaspoons Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Crush®”
- 1/2 teaspoon salt
- 1/8 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup to brush cake
- For the Icing:
- 1/8 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup or more for desired consistency
- 1⅛ cups powdered sugar
Procedure
For the Cake: Preheat the oven to 350°F. Butter and flour an 8 by 4 inch loaf pan and set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Add vanilla extract and salt. With the mixer on low, gradually add flour, beating just until combined, but be careful to not overmix.
Bake for about 1 hour (until a toothpick can be inserted in the center of the cake and comes out clean).
Let cool in the pan for 15 minutes. Invert onto a wire rack and turn upright to cool.
Brush the warm cake with 1/8 cup of Meyer Lemon Infused Simple Syrup using a pastry brush.
For the Icing: Add syrup to sifted powdered sugar and stir until blended and smooth.
Adjust consistency by adding more syrup. Drizzle over cake and let cool. Enjoy!
Add vanilla extract and salt. With the mixer on low, gradually add flour, beating just until combined, but be careful to not overmix.
Bake for about 1 hour (until a toothpick can be inserted in the center of the cake and comes out clean).
Let cool in the pan for 15 minutes. Invert onto a wire rack and turn upright to cool.
Brush the warm cake with 1/8 cup of Meyer Lemon Infused Simple Syrup using a pastry brush.
For the Icing: Add syrup to sifted powdered sugar and stir until blended and smooth.
Adjust consistency by adding more syrup. Drizzle over cake and let cool. Enjoy!
Pound Cake with Meyer Lemon Icing
By Sonoma Syrup Co.
Serves
Makes 8 servings
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 cup sugar
- 4 large eggs
- 2 teaspoons Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Crush®”
- 1/2 teaspoon salt
- 1/8 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup to brush cake
- For the Icing:
- 1/8 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup or more for desired consistency
- 1⅛ cups powdered sugar
Procedure
For the Cake: Preheat the oven to 350°F. Butter and flour an 8 by 4 inch loaf pan and set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Add vanilla extract and salt. With the mixer on low, gradually add flour, beating just until combined, but be careful to not overmix.
Bake for about 1 hour (until a toothpick can be inserted in the center of the cake and comes out clean).
Let cool in the pan for 15 minutes. Invert onto a wire rack and turn upright to cool.
Brush the warm cake with 1/8 cup of Meyer Lemon Infused Simple Syrup using a pastry brush.
For the Icing: Add syrup to sifted powdered sugar and stir until blended and smooth.
Adjust consistency by adding more syrup. Drizzle over cake and let cool. Enjoy!
Add vanilla extract and salt. With the mixer on low, gradually add flour, beating just until combined, but be careful to not overmix.
Bake for about 1 hour (until a toothpick can be inserted in the center of the cake and comes out clean).
Let cool in the pan for 15 minutes. Invert onto a wire rack and turn upright to cool.
Brush the warm cake with 1/8 cup of Meyer Lemon Infused Simple Syrup using a pastry brush.
For the Icing: Add syrup to sifted powdered sugar and stir until blended and smooth.
Adjust consistency by adding more syrup. Drizzle over cake and let cool. Enjoy!