How to make a Meyer Lemon Pistachio Pound Cake-
I just love the flavor of a Meyer Lemon. They come in second only to Lemons from the Amalfi Coast….sigh, How I miss Italy!
But when life gives you Meyer Lemon, you don’t complain you bake a Meyer Lemon Pistachio Pound Cake! And of course, you can make this delicious pound cake with regular lemons too.
I hate to admit that I’ve never been a big fan of Pound Cake, the ones I’ve had were usually too dense, or too dry, but never too delicious. And for that reason, I’ve never made a pound cake before. So I started looking through the recipes I found on Google for some inspiration and to get the idea of how this cake should be put together.
I found some similarities and some differences, most notably the use of cake flour instead of all-purpose flour. I finally decided to use what looked like a stellar recipe from Julia of Dozen Flours and was thrilled to see her claim that it was better than Starbucks! Her cake looked too good to fool with, but being a chef I still made a few alterations to her original recipe. I also cut the recipe in half so I only ended up with one loaf instead of the killer bundt cake that she made.
The lemon pound cake did not disappoint and if I had made the full recipe and gotten two pound cakes instead of just the one, I could have frozen it without the glaze for another time.
Of course, I’m sure you could find a willing friend or neighbor to take the other cake off your hands!
- 2 Meyer lemons
- 11/2 cups cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces unsalted butter softened
- 1 1/2 cups superfine sugar*
- 3 in eggs warmed for 10 minutes hot tap water before using
- 1/2 cup Greek Yogurt at room temperature full fat
- 1 tablespoons Meyer lemon zest
- 1/2 cup salted pistachios
- 1 1/2 cup confectioners' sugar
- juice from one meyer lemon and one lime
- zest from one meyer lemon and one lime
- Preheat the oven to 350 degrees and butter and flour one standard size loaf pan
- Using a zester or grater carefully remove the zest of the two Meyer lemons, being careful not to get into the white part of the skin.
- Juice the lemons, removing the seeds and set aside.
- In the bowl of a food processor, add the sugar and lemon zest and pulse until well blended (5 or 6 times) You can do this by hand if you like.
- Allow this to set for 5 minutes to build the aromatics.
- Sift together the flour, salt and baking soda and set aside
- eat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)
- add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
- Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in between each addition.
- On a very low speed add in the flour mixture, mix until just blended.
- Add in the Greek Yogurt and lemon juice , mixing just enough to incorporate them.
- Pour batter into prepared pan, and top with the pistachios
- Place the cake on the center rack of your oven and bake for 55-60 minutes. (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done)
- Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.
- mix the juice from one Meyer lemon and one lime with the confectioners' sugar and mix until well blended, then add zest.
- Allow glaze to set for 10 minutes before using.
- Top pound cake with glaze adding and additional coat as it drys.
- Slice pound cake and enjoy!