Infuse your favorite pound cake recipe with the vibrancy and tartness of Meyer Lemon Infused Simple Syrup. Simply soak your pound cake in this simple syrup to keep it moist and flavorful, then drizzle this delectable icing recipe that started it all in 2003.
Pound Cake with Meyer Lemon Icing
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 large eggs
1/2 tsp. salt
2 teaspoons Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Crush®”
1/8 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup to brush cake
1/2 cup Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
1⅛ cups powdered sugar
For the Cake:
For the Icing:
Preheat the oven to 350 degrees. 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.
Meyer Lemon 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!
Garnish with these Candied Meyer Lemon Peels.