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Pound Cake with Meyer Lemon Icing

By Sonoma Syrup Co.

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!