So sorry I missed yesterday but I had some minor surgery and didn’t feel as well as I thought I would. So today, while resting in bed, I feel able to catch up.
Pound cake is a delicious old stand by that you can use as the basis of many desserts. I like to split plain pound cake and fill it with berries and whipped cream. You can cut it in cubes and make a layered trifle. It makes a great strawberry short cake.
But flavored and with berries baked into the pound cake, well, it’s amazing. This one has become a hands down favorite at my house.
Measure out 1 1/2C flour. Take 2T of it and gently toss it with a 6oz container of fresh raspberries in a bowl. Set aside. Put 1 1/2 sticks softened butter in a mixing bowl with 1 1/2C sugar and beat on medium til light and creamy. Add 3 large eggs, one at a time, beating well after each. Add 1/2C Meyer lemon juice (from about 3 lemons) and salt. Add 1T Meyer lemon zest and mix well, scraping sides of bowl and incorporating everything well. Now, fold flour coated raspberries in gently with a spatula.
Spray a 9″ loaf pan with cooking spray. Gently pour the batter into the pan and smooth the top. Bake in a 325 degree oven for about an hour and 15 min. A toothpick test won’t be totally clean but it won’t be wet. Cool in pan on a rack for 30 min, then turn out and cool on rack completely. Now make your glaze: When you zest your lemons at the beginning, spread an additional tablespoon out on a paper towel to dry. This will be for the glaze. Put 1C powdered sugar in a bowl. Add the juice of 1/2 Meyer Lemon, a pinch of Kosher salt, the tablespoon of dry zest, and 2T water. Whisk really well til smooth. You can adjust the consistency to your liking with a bit more sugar or a bit more water. Pour over cooled cake and let set.
Honest to goodness, the combination of butter, lemon, and raspberries is incredibly delicious. This is good for breakfast, with afternoon coffee or tea, dessert after dinner, and certainly good enough for company! I really hope you make this and share it and enjoy it.
Okay my friends. I’ve created several more uses for Meyer lemons, but I think it’s time to move on. Soon I plan to start sharing my newly acquired and amassed information on bread baking, right from growing my own yeast starter. This is not the “Friendship Bread” that was all the rage some years ago til everyone, myself included, got sick to death of it and threw it all out. This is…. amazing.
But tomorrow, after teasing you with it, I’m going to share the Pasta Carbonara and Italian Bread I made a few days ago. Everyone loved it. In fact, I feel like having it again!
Oh, happy day!