I love pound cake. It’s seriously so delicious. I decided to make it the other day; so I pulled out a basic lemon pound cake recipe I’ve had forever.
But! I wanted to change things up a bit. I still had a few Meyer Lemons left over from my Meyer Lemon Ricotta Pancakes and Meyer Lemon Ricotta Cupcakes. I also had some white chocolate chips left over from the cupcakes’ icing.
This recipe was born, and it was so amazingly delicious. My daughter and husband begged me to make it again. So, I did. Twice.
Meyer Lemon and White Chocolate Pound Cake
½ Cup Unsalted Butter, Melted
1 Cup Sugar
2 Eggs, Beaten
Juice and Zest of 2 Meyer Lemons
¼ tsp Salt
1 ½ Cups Flour
1 tsp Baking Powder
½ Cup Milk
1 Cup White Chocolate Chips
¼ Cup Sugar
Juice of 3 Meyer Lemons
Mix together the sugar and butter with an electric mixer. Add eggs, milk, lemon juice, and zest. Mix again.
Add salt, flour, and baking powder. Mix until combined.
Fold in white chocolate chips.
Pour batter into sprayed loaf pan. Bake at 325F for about 1 hour, until golden brown.
Mix the lemon juice and sugar together.
Poke holes in top of pound cake with tooth pick. Pour the glaze mixture over cake.
Serve warm, room temperature, or refrigerated. It’s really good anyway. I’ve tried it all three.
I made cupcakes with this recipe the last time I made it. I also used regular lemons and whole wheat white flour. It still turned out yumtastic! Just use half as many lemons and adjust the cooking time to 20-25 minutes. Also, the batter doesn’t rise as much as regular cupcakes, so you want to make sure they’re pretty full. I ended up with 15 cupcakes.