Meyer Lemon Pound Cake

12 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
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.