Lemon pound cake

Lemon Pound Cake

3 cups flour

2 sticks butter room temp

3 cups sugar

6 large eggs

½ tsp baking powder

½ teaspoon salt

1 cup heavy cream

2 tsp lemon extract

Grease a 10” Bundt pan with cooking spray and dust withflour. Sift together flour baking powder and salt, set aside.  In a mixing bowl beat butter and sugar untillight and fluffy about 5 minutes.  Addeggs one at a time beating well after each egg. Add one third of flour and half of the milk mix until incorporated thenadd second third flour and rest of milk mix until incorporated then mix in restof flour.  Stir in lemon extract.  Pour into pan and place in a cold oven settemperature to 325 and bake without opening the door for 1 hour and 15 minutes,toothpick should come out clean if not cook 15 more minutes.  Let cool in pan for 15 minutes then invertonto a cake plate.  When cool drizzlewith

1 cup powdered sugar 1 tsp lemon juice and 2 tbls heavycream; mix together add more cream or sugar depending on your liking.

Lemon meringue cupcakes

Lemon Meringue Cupcakes

Cupcake

2 cups cake flour

1 ½ tsp baking powder

½ tsp salt

1 stick butter room temp

1 ½ cups sugar

4 eggs

¾ cup buttermilk

½ cup lemon juice (half Meyer lemon if available)

2 Tbls zest of lemons

Mix flour, baking powder, and salt, set aside.  In a separate bowl, cream together butter andsugar for about 5 minutes.  Add eggs oneat a time beating thoroughly between each egg. Beat in flour and buttermilk alternately starting with flour and endingwith flour.  Mix in lemon juice andzest.  Bake at 350 for 15-20minutes.  Let cool completely.  Preferably overnight.  Makes 18 cupcakes

Lemon Curd

½ cup lemon juice (half Meyer lemon if available)

1 Tbls zest of lemons

1 large egg

4 large egg yolks (save the whites for the topping)

½ cup sugar

2 Tbls butter, softened

In a small bowl, combine the lemon juice and zest and sit tosoften.  In a metal mixing bowl whiskeggs, egg yolks and sugar together.  Addthe lemon juice and the zest.  Place bowlover simmering water (not touching the water) stirring constantly until mixturehas thickened like pudding 5-6 minutes. Remove bowl from heat and whisk in butter.  Strain mixture through a sieve into a bowland cover with plastic wrap directly onto the surface of the curd to prevent askin from forming.  Refrigerateovernight.

Meringue Topping

4 egg whites

1 cup sugar

¼ tsp cream of tartar

Whisk egg whites and sugar together in a metal bowl.  Place bowl over simmering water (do not letbowl touch the water) whisking constantly until you feel no sugar grains in thesauce or to a temp of 140 about 7 minutes. Remove bowl from heat and whisk on high after 3-4 minutes add cream oftartar and whisk another 5-6 minutes. 

Cupcake assembly:

Top each cupcake with lemon curd, pipe on meringue using M1tip.  Brown top of meringue using acooking torch or oven broiler (be careful burns fast).

I hope you enjoy this recipe as much as I do.