Meyer Lemon Buttermilk Pound Cake

• Vegetarian

• Produce

  • 1 cup Meyer lemon, juice
  • 5 Meyer lemons

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Confectioners' sugar
  • 3 cups Flour
  • 2 1/2 cups Granulated sugar
  • 1 tsp Kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 sticks Butter, unsalted
  • 3/4 cup Buttermilk

Found on katiescucina.com

Ingredients

• 2 sticks unsalted butter, softened
• 2 1/2 cups granulated sugar
• 4 extra-large eggs, at room temperature
• 5 Meyer Lemons, zested
• 3 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 3/4 cup Meyer Lemon juice
• 3/4 cup buttermilk, at room temperature
• 1 tsp vanilla extract
• 2 cups confectioners sugar, sifted
• 3 1/2 tbsp Meyer Lemon juice

Directions

• Preheat the oven to 350 degrees Fahrenheit. Spray cooking spray on two loaf pans.
• Cream the butter and 2-1/2 cups granulated sugar using an electric mixer fitted with the paddle attachment. Mix for about 5 minutes until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine 3/4 cup meyer lemon juice, buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the two loaf pans, smooth the tops, and bake for 55 minutes. Test that the cake is done by inserting a skewer or toothpick in the middle--it should come out clean with no crumbs attached. Let the cakes cool on a wire rack for at least 30 minutes.
• Combine the confectioners sugar and the lemon juice in a bowl, mix with a wire whisk until smooth. Pour over the buttermilk pound cakes.