RECIPE: Meyer Lemon & Ginger Pound Cake | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Meyer Lemon & Ginger Pound Cake – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Meyer Lemon & Ginger Pound Cake

Make a pound cake even more delicious with
Meyer lemon juice. Photo courtesy
Melissas.com.

  Bursting with delicious Meyer lemon flavor and a sizzle of ginger, this pound cake is delicious and easy to make for Mother‘s Day. The recipe is courtesy of Melissas.com, purveyors of fine produce.

Bake this cake in a 4-5 cup nonstick loaf pan. Serves 6.
MEYER LEMON & GINGER POUND CAKE RECIPE

Ingredients

  • 3 tablespoons ginger root, peeled and chopped
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla
  • 1 stick unsalted butter, softened
  • 2 tablespoons Meyer lemon zest
  • 2 large eggs
  • 2 tablespoons Meyer lemon juice
  •  

    Ingredients For The Glaze

  • 1/2 cup confectioners’ sugar
  • 1-1/2 tablespoons Meyer lemon juice
  • Optional garnish: whipped cream
  •  

    Preparation

    1. PREHEAT oven to 325°F. Generously butter pan, then flour it, gently tapping out excess. Chill 10 minutes.

    2. FINELY GRIND together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).

    3. WHISK together flour, baking powder, ground ginger, and salt. Stir together milk and vanilla in a small bowl.

    4. BEAT together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer, until fluffy. Add eggs 1 at a time, beating well after each addition.

     
    Meyer lemon. Photo courtesy Melissas.com.
     
    5. ALTERNATIVELY ADD flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.

    6. SPOON batter into pan, smoothing top. Bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes. Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
    7. MAKE the glaze. Gradually add confectioners’ sugar to 1 tablespoon lemon juice, whisking until smooth. Add more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake. Serve with a side of whipped cream.

     
    ABOUT MEYER LEMONS
    Once grown only as an ornamental garden lemon and frequently found only at farmers’ markets, the Meyer lemon has slowly graduated into commercial production. Unlike its two popular counterparts, the Eureka and Lisbon lemons, the Meyer lemon has mild, sweet, juicy flesh.

    Although too tart to eat out-of-hand, Meyer lemons are beloved by chefs for flavoring both savory and sweet dishes. Use Meyer Lemons as a low calorie seasoning on fish, poultry, vegetables and fruit desserts. The juice is a fresh alternative to high fat salad dressings and sauces.

    As with other lemons, Meyer lemon juice retards browning on cut avocados and apples, while vegetables like potatoes, cauliflower and turnips will stay white when cooked in water accented with lemon juice.
     

    SEE THE DIFFERENT TYPES OF LEMONS.

      




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