So I wasn’t really planning on baking anything tonight, but the three zested Meyer lemons drying out in my fruit bowl kept giving me accusing looks that seemed to say “You better use us tonight, or we’re going to go bad and you’ll be sorry!” I actually get really annoyed when a recipe only uses the zest and not the juice because I feel like I’m wasting so much. I couldn’t bear to throw away the little skinned lemons after making my other lemon yummies earlier this week, promising myself that I would find something that only called for the juice. I went onto my Pinterest recipes board and clicked all the lemon desserts I could see until I found this one, which seemed like just the ticket.
I thought for sure I had all the ingredients and I got the butter and sugar into the Kitchenaid right away, then – horrors! – I took out my egg carton and found only one goddamn egg in there! So after a little bit of swearing on my part, I realized I had three egg whites in the fridge and I thought I could probably just use those and the one egg and cobble things together but then I dropped the f***ing egg! So clearly, things were not going well in the kitchen. I considered just stopping altogether and continuing the next day with new eggs, but my previous experiment had gone so well that I just decided to wing it. I had to use up those egg whites anyway and I had already juiced the lemons. Sidenote: I love my juicer. I could do a whole post on it, but just trust me, it’s amazing and if you’re looking for one, buy it! It’s made by Chef’n and it’s next to my other favorite thing, my Microplane zester. And before you even go there, no I’m not getting paid by these guys to endorse them or anything, I just love, love, love them!
The butter, sugar, & salt were already all working together in the mixer so I threw in the egg whites one at a time, then some lemon extract. The original recipe called for lemon oil or lemon zest, but since the whole point of trying this recipe was to use up some zested lemons I decided to go with some lemon extract I had on hand. I also added some vanilla because I think most baked goods are drastically improved by the liberal addition of vanilla and very few are harmed by it. After mixing in the flour and milk, I poured the batter into two buttered loaf pans and popped them into the oven on a baking sheet to see what would happen. They were ready to go after about an hour so I took them out, let them cool for a bit and then turned them out of the pans onto a cooling rack with some tin foil underneath. A few pokes with a toothpick and liberal application of a simple lemon glaze and the finished product looked pretty good!
After about an hour cooling on the rack I sliced it up and was very pleasantly surprised by both the flavor and the texture. It was very moist and dense and had a nice even crumb pretty much throughout. There were a few butter spots, so I guess I should have mixed everything together for awhile longer in the Kitchenaid, but other than that, I’d say the second experiment went pretty well!
Meyer Lemon Angel/Pound Cake
(kind of created by me on the fly!)
2 sticks of butter
2 cups sugar
scant 1/2 tsp salt
1 cup milk
3 egg whites
3 cups all-purpose flour
2 tsp baking powder
1 tsp vanilla
3/4 tsp lemon extract
3/4 cup sugar
1/3 cup Meyer lemon juice
Preheat the oven to 350 degrees. Butter thoroughly pan or pans of your choice and set aside. I used two standard loaf pans, but you could use a Bundt pan if you have one (I don’t).
Cream together the butter, sugar, & salt, then add the egg whites one at a time and mix well after each addition. Turn the mixer to low and then add the flour and milk in small batches, starting and ending with the flour.
Finally add the extracts and mix just a little more until everything is smooth and combined. Pour the batter into the pan(s) and smooth the top with a spatula, then place in the oven on the middle rack and bake for about 55 minutes until a toothpick or cake tester inserted in the middle comes out clean.
While the cake is baking, whisk together the sugar and lemon juice and set aside. Cool the cake for five minutes on a wire rack, then run a knife around the edges and turn the cake out onto a plate, then flip it back over onto the rack. Poke the cake all over with a toothpick and then brush it with the glaze. It seems like a lot, but it will soak into the cake and make it taste delicious! Leave the cake for at least an hour (that’s how long I lasted) before you slice it up. It would probably taste really nice with some fresh berries and whipped cream, but I didn’t have any of that and it was still really good!