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  Meyer Lemon Pound Cake



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2 sticks unsalted butter, room temperature
1 1/2 cups white granulated sugar
4 eggs, room temperature
2 Meyer lemons, zested
3 cups unbleached all purpose flour
1 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup milk

Preheat oven to 300 degrees if using a glass pan or 325 if using metal. Prepare loaf pan by coating
lightly with butter and dusting with 2-3 Tablespoons of granulated sugar until lightly coated.
Using a mixer, cream butter until light. Add sugar and lemon peel, then beat until completely
incorporated. Add eggs one at a time and beat on high speed at least one minute after each egg.
Mix salt with flour. Stir vanilla into milk. Add half the flour to the butter mixture and beat
until partially combined, then add half the milk. Beat until smooth, then repeat with remaining
flour and milk. The batter should be smooth—scrape the bowl well before you finish mixing.
Pour into prepared loaf pan and bake 90 minutes before checking. The cake rises and bakes
slowly, so it may take up to two hours before it is completely cooked, depending on your oven.
It will be golden, firm to the touch and a toothpick will test clean. It will probably have a small
crack on the top. Immediately remove from pan and cool thoroughly before slicing.