Sorry for the long absence, everyone. I was in Minnesota for a few days at the beginning of the month, and then I was feeling kind of stuck in the winter doldrums. Anyone else feeling like they need a tropical getaway right about now?
Thankfully, this weekend was slightly warmer (almost 60 degrees in NYC!) and after seeing this lovely cake over on 101 Cookbooks, I was feeling inspired. If you’ve been reading this site for a while, you probably know that I love lemon desserts, and this cake was no exception. Not too sweet, with a hint of herbal flavor that adds depth and compliments the Meyer lemons very nicely. You could easily substitute oranges or regular lemons, depending on your personal preference and what you have on hand.
Meyer Lemon-Bay Leaf Pound Cake (adapted from 101 Cookbooks)
6 tablespoons / 3 ounces / 85 g unsalted butter, cubed, at room temperature, plus 1 tablespoon butter, for piping
10 fresh or dried bay leaves
1 cup all-purpose flour
2/3 cup whole wheat flour
1 cup granulated sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon fine grain sea salt
3 large eggs, at room temperature
1/2 cup sour cream
finely grated zest of 2 Meyer lemons (or regular lemons)
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 1/2 – 2 1/2 tablespoons lemon juice
1 teaspoon orange liquor, such as Grand Mariner or Cointreau (optional)
Melt 6 tablespoons of butter in a small saucepan. Remove from the heat and add 3 of the bay leaves. Let steep for 1 hour.
Preheat the oven to 350F. Butter a 9-inch loaf pan. Dust with flour and tap out any excess. If possible, line the bottom with parchment paper. Dab one side of the remaining 7 bay leaves with a little bit of butter and place the leaves, evenly spaced, on the bottom of the prepared pan, buttered side down.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, whisk together the eggs, sour cream, lemon zest, and vanilla until combined. If needed, barely rewarm the butter to liquify it and pluck out the bay leaves. Whisk the butter into the egg mixture.
With a spatula, gently stir the egg mixture into the dry mixture, just until the batter is smooth. Do not over mix. Scrape the batter into the prepared pan, being careful not to disturb the leaves (alternately, top the cake with any remaining leaves). Put the remaining 1 tablespoon of softened butter into a plastic bag, snip off a corner, then draw a straight line of the butter down the center of the cake. Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out clean. It’s better to slightly under bake, than over bake this cake.
Remove from the oven and let cool for 10 minutes. Run a knife around the perimeter of the cake and then tip out onto a cooling rack, remove leaves, and let cool completely before glazing.
To make the glaze, combine the powdered sugar, lemon juice, and orange liquor (if using). Stir until smooth, then spread the glaze over the cooled cake, allowing it to drip down the sides and harden.
Makes one 9-inch cake.