Meyer Lemon Pound Cake w/ Meyer Lemon-Blood Orange Sorbet
Meyer Lemon Pound Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
Grated rind of 1 Meyer lemon
1/4 cup Meyer lemon juice, plus 1/3 cup more
Preheat the oven to 350 degrees F. Butter a loaf pan and line it with waxed paper. (I've never done this before, but it was something suggested by Food Network. It helped the pound cake pop right out of the pan.)
Sift the flour, baking powder, and salt into a medium-sized bowl.
With a mixer, cream the butter and 1 cup of the sugar. With the mixer running on low, add the eggs one at a time. Add the vanilla.
Alternate between adding the flour mixture and the 1/4 cup of Meyer lemon juice making sure to mix between each addition. Mix until smooth. Add zest and combine.
Pour into the prepared pan.
Bake until raised in the center and a tester inserted into the center comes out dry and clean approx 60 minutes, but keep an eye on it. It could take a little more or less time.
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let cool in the pan 15 minutes so that it is not hot but still warm.
Run a knife around the sides of the pan. Lift out pound cake and remove the waxed paper.
Spread glaze all over the top and sides of the cake and let soak in. Use up all the glaze. Let cool at room temperature.
Meyer Lemon-Blood Orange Sorbet
I did this the fun way, to get my son involved--you'll see.
3/4 cup sugar
1/2 cup water
4-5 blood oranges
juice from 1/2 Meyer lemon
Peel the blood oranges and stir the peels, sugar and water in a pan over medium-low heat until sugar dissolves.
Increase heat and boil a minute or two. Add the juice of the blood oranges and the Meyer lemon to the sugar syrup.
Let cool and remove the peel with a slotted spoon or with a sieve.
Now, at this point I actually realized I had no time to do this and put the mixture after it had cooled to room temp in the fridge and left it for a couple of days. No problem. I made the sorbet when I made the Meyer lemon pound cake 2 days later.
When ready to turn into sorbet, either follow the instructions on your ice cream maker if you are so lucky as to have one, do the baggy method, OR....
Place mixture into an ice cream making ball. Fill other end with ice and 6 tablespoons of salt. Roll ball until the sorbet clings to the sides, about 10 minutes or so.
Open ball and use a spatula to push the sorbet down.
Roll some more. 10 more minutes or until the fun wears off.
Place a scoop of sorbet on a slice of pound cake and enjoy.
Edited to remove my hand out of one of the pics.