 | Meyer Lemon Pound Cake12 portions Photo by Suhyeon Choi |
| • | 1/4 cup The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 6 eggs, room temperature |
| • | 8 oz. butter, room temperature |
| • | 2 cups granulated sugar |
| • | 2 cups all purpose flour |
| • | 1/4 tsp. salt |
| • | 1/2 tsp. baking soda |
| • | 1/4 cup milk |
| Method: | |
| 1. | Preheat oven to 325° F. |
| 2. | Prepare a 10″ loaf pan with butter and flour. |
| 3. | Separate the eggs. Cream butter, yolk and 1/2 of the sugar with a paddle at speed for 3 minutes. |
| 4. | Fold the egg whites and the rest of sugar into the butter and scraping down the sides of the mixing bowl. |
| 5. | In a separate bowl sift together the flour, salt, and baking soda. |
| 6. | Remove the mixing bowl from the machine and with a rubber spatula fold in the sifted dry ingredients, milk, then the Meyer Lemon Concentrate until the mixture is smooth and combined. |
| 7. | Pour mixture into prepared loaf pan. |
| 8. | Bake for 35 to 40 minutes until a toothpick comes out clean. |
| 9. | Let cool then serve with any of The Perfect Purée fruit flavors and whipped cream. |