Krusteaz Meyer Lemon Pound Cake Recipes

MEYER LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
• Sift the flour with the salt and baking powder two times and set aside.
• With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
• Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
• Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
• Pour glaze on top of cakes and serve.

BLUEBERRY LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a small bundt pan (6-cup bundt pan) with baking spray.
• In a large bowl, whisk together the egg, water, and melted butter. Add in the cake mix and mix until just combined.
• In a small bowl, toss the fresh blueberries with the flour.
• Fold the blueberries into the batter.
• Spoon the batter into the prepared pan.
• Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and then gently loosen and remove from pan.
• Cool the cake completely before drizzling with lemon glaze.
• To make the lemon glaze, combine the glaze mix with water.
• Drizzle over the cooled cake.