Ingredients: |
Ingredients: 2 2/3 C cake flour
3/4 tsp baking powder
Zest of three lemons, minced (Meyer lemons or store bought lemons will be fine)
2 C sugar
6 large eggs, room temperature
3/4 C sour cream (or creme fraiche) at room temperature
3 1/2 T rum (If you don't have any rum, use some fresh squeezed lemon juice)
pinch of salt
4 1/2 oz. butter, melted and cooled
1/2 C sugar, 1/2 cup water, juice from one lemon (for the simple syrup)
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Directions: |
Directions:Preheat oven to 350 degrees. Butter and flour 2 loaf pans (7x3x2"), tap out excess flour. Sift together the cake flour and baking powder, set aside. Place the sugar and the lemon zest in a large mixing bowl, and rub together until the sugar is lemon scented and a bit clumpy. Add the eggs and beat with a whisk until the mixture is a light lemon color and thickened a bit. Whisk in the sour cream then the salt, then the rum. Gently whisk in the flour in four parts, then whisk the butter in in three parts. You will have a lovely thick yet pourable batter flecked with lemon zest. Pour the batter into the prepared loaf pans and bake for about 55 minutes, or until the top doesn't sink in when lightly pressed. The tops of the loaves should split open beautifully revealing their creamy pale yellow innards.
While the loaves are baking, boil together the sugar and water until the sugar is dissolved, remove from the heat and add the lemon juice. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup, repeat brushing as you feel necessary. Let cool. |
This recipe for Meyer Lemon Loaves is from