Ingredients

 

Meyer Lemon Pound Cake

  • 1 cup butter softened
  • 1/2 cup vegetable oil
  • 3 cup sugar
  • 5 eggs
  • 3 cup all-purpose flour
  • 2 Meyer lemons zest and juice
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup sour cream
  • pinch salt

Candied Buddha Hand

  • 1 buddha hand slice 1/8-1/4 inch thick
  • 1 1/4 water
  • 1 cup sugar

Icing

  • 1 1/2 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp water

Nutritional information

Calories: 587kcalCarbohydrates: 107gProtein: 7gFat: 16gSaturated Fat: 11gTrans Fat: 1gCholesterol: 80mgSodium: 122mgPotassium: 118mgFiber: 1gSugar: 83gVitamin A: 252IUVitamin C: 1mgCalcium: 80mgIron: 2mg

kitchen aid

Prep Time 40 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 55 mins
Servings 12 people

For the Candied Buddha Hand

  • Bring small pot of water to a boil, place the sliced buddha hand in the boiling water and blanch for 3 seconds.  Strain off the water.  Repeat the same step two more times blanching and staring the buddha hand slices.  
    After 3 times add the measured water and sugar and bring to a boil.  Add the buddha's hand blanched slices to the pot.  Cook for 5-10 minutes and then pour into a preserve jar, sealed properly. 

For the Lemon Pound Cake

  • Preheat Oven 325 degrees. Cream together butter in sugar in a stand mixer for 2 to 3 minutes with a paddle attachment. Then add your eggs one at a time.  After all the eggs have incorporated add your oil, sour cream, lemon juice, zest, and vanilla. 
    Then mix together the salt and flour and fold that into the batter.  Finish with a 1/3 cup of chopped candied buddha hand. Mix thoroughly, then pour into a large greased bundt pan or two loaf pans.  Bake for about an hour or until a toothpick comes out clean. When the pound cake is finished pull out of the oven and make little holes with a cake tester or toothpick. 
    Then drizzle the cake with the leftover buddha hand syrup on top of the pound cake using the toothpick to make more holes so the cake absorbs the syrup.  Then allow to cool for at least 20 minutes until you un-mold the cake.  You can make the icing while it is cooling. 
    Simply add the lemon juice and water to a bowl and stir in the powdered sugar.   Once un-molded allow it to cool another 5-10 minutes before adding the icing.  Serve and enjoy!
    lemon pound cake recipe

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