I love lemonssssss,♪♪♪ cause lemons can make you mmmmineeeeee,♪♪♪ I love lemonssss, cause lemons have yummy yummy rindddddddd ♪♪♪
I know; don’t give up my day job right?
I’ve always loved that song and have a bad habit of fitting anything but the word dreaming into the lyrics. Today it was Lemons. And I do like lemons. Though I don’t know if they could make you mine. Truth is, I’m not sure I WANT to know if it could or not. I mean, you’re cute and all and I’m sure you and I and lemons (and chocolate…and wine…and fluffy towels… and books) could all be very happy together but I’m married.
I mentioned on Twitter a while back that I had found a few pounds of Meyer lemons at of all places, Wal Mart. I have always wanted to try them but they aren’t exactly available in rural Kentucky usually. That same Wal mart no longer has any so my foray into the wonders of Meyer Lemons (and posting recipes for them for you) is over for now. *Sobs* Today and tomorrow and that’s it. So enjoy this darn it! Enjoy it!
I wanted to make something fairly easy but yet tasty and useable in more than it’s basic form. And I wasn’t in the mood to cook all day. What can I say? I have my lazy moments. So I opted for pound cake. A nice lemony pound cake. But wait! In my world you get TWO citrus fruits! Two! Two for the price of one! Just pay shipping and handling. Or something. As I was saying, two citrus fruits. I used another seasonal fruit in this by using Tangerines. I also love tangerines…and also don’t want to know if they could make you mine.
This is a nice tender pound cake. Crispy crust. soft crumb and a mild citrus flavor. I thought about putting a lemon glaze on it but 1) I didn’t want to use up any more of the precious Meyer lemons I had left on a glaze and 2) hubby isn’t a big tart fan so I just left it unglazed. This is still delicious though. This would be perfect as a shortcake substitute, in a trifle, toasted and served with custard and berries… so many ways.
So here you go… recipe one of my wonderful…short lived…time using Meyer Lemons. *Sobs again*
Meyer Lemon And Tangerine Pound Cake
- 1 cup unsalted butter, softened
- 1/2 cup butter flavored shortening
- 3 cups sugar
- 6 large eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 3 Meyer Lemons, zested and juiced
- 2 Tangerines, zested and jucied
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan or 2 8 inch loaf pans.
- In a large bowl, beat the butter& shortening until creamy.
- Add in the sugar a little at a time, beating until fluffy.
- Add the eggs, one at time. Only beat until they are mixed in. You don’t want to add a ton of air to this batter or your cake will sink as it cools.
- When beating in the last egg, add your extracts also.
- In another bowl, mix together the flour and baking powder.
- Combine the juices from the lemons & tangerines, the zest and the milk.
- Alternately add the flour mixture then the milk/juice mixture to the butter., starting and ending with the flour. Only mix until blended. Again; don’t overbeat.
- Bake at 325 until the top is golden brown and a skewer stuck into the center comes out clean or with crumbs on it, no loose batter, about an hour and fifteen minutes. The loaf pans will cook quicker than the bundt pan so watch carefully.
- Let cool in pan for a minute then turn out onto a wire rack to finish cooling. Like all pound cakes, this will both slice and taste better if you wait 24 hours or so to cut it.