Meyer Lemon Poundcake With Citrus Salad, Brown Butter Sauce Recipe
Servings: 12
Ingredients
- 1 c. butter - (2 sticks)
- 1/2 x vanilla bean
- 1 1/2 c. sifted flour
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- 1 3/4 c. granulated sugar sifted
- 3 x Large eggs
- 1/2 c. creme fraiche
- 2 Tbsp. finely-grated Meyer lemon zest
- 4 1/2 Tbsp. Meyer lemon juice divided
- 6 x dark-red blood oranges
- 6 x Clementines
- 15 x kumquats
- 3 Tbsp. wildflower honey
- 3 Tbsp. raw sugar or possibly decorative crystal sugar Vanilla ice cream (optional)
Directions
- Place the butter in a medium saucepan and bring to a simmer over medium-high heat. Scrape the vanilla bean and add in both the bean and the seeds to the butter. Continue simmering till the butter browns to a deep russet color, about 20 min.
- Remove from the heat and divide equally into two small bowls, discarding the bean. Refrigeratethe browned butter thoroughly, till it is once again solid. This may be done a day ahead. Use half the brown butter in the cake; reserve the rest for sauce.
- Heat the oven to 350 degrees. Place parchment in the bottom of a 9- by 5-inch loaf pan and spray the sides with nonstick spray. Sift together the flour, baking soda and salt.
- In the bowl of an electric mixer, using a paddle attachment, cream together one-half of the chilled brown butter and 1 1/2 c. of the sugar. Continue mixing till the butter is light in color and very fluffy in texture, about 3 min on medium speed.
- Add in the Large eggs one at a time, allowing each to be fully incorporated into the batter and scraping down the sides of the bowl.
- On the slowest speed, add in half of the sifted flour mix. Mix just till combined. Add in the creme fraiche and mix till combined. Add in the remaining flour mix and mix just till fully incorporated. Mix in the zest.
- Pour the batter into the pan. Bake for 30 min. Rotate and continue baking till a tester comes out with small, defined crumbs sticking to it, about an additional 50 min. The top will be somewhat crunchy. Remove the cake from the oven and using a toothpick, make 15 to 20 punctures in the top. Cold for 15 min.
- Combine 3 Tbsp. of the lemon juice and the remaining one-fourth c. of sugar in a small bowl. Spoon the syrup over the top of the cake and allow it to be absorbed into the cake. The cake may be served as soon as 25 min after baking, or possibly the next day.
- With a sharp paring knife, peel the blood oranges by slicing the tops and bottoms off and then slicing off the peel from top to bottom. Cut segments out of the orange over a small bowl to catch all the juices. Peel the Clementines by hand and slice into pinwheels. Slice the kumquats into small, proportionately shaped circles.
- Combine the blood orange juice with the honey and the remaining lemon juice.
- Heat the reserved browned butter.
- To serve, place a slice of cake on each plate and spoon brown butter over the slice and onto the plate. Place three or possibly four segments of blood orange on the other side of the cake and pour a spoonful of juice-honey sauce over the fruit. Arrange the Clementine and kumquat slices on the plate with the blood oranges. Sprinkle the decorative sugar over the fruit. If you like, place a tiny scoop of ice cream on the fruit salad.
- This recipe yields 12 servings.
- Comments: Belkind suggests serving this with a small scoop of good vanilla ice cream to that you've added poppy seeds and minced Meyer lemon zest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 371 | |
| Calories from Fat 150 | 40% |
| Total Fat 17.03g | 21% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 191mg | 8% |
| Potassium 142mg | 4% |
| Total Carbs 52.85g | 14% |
| Dietary Fiber 2.5g | 8% |
| Sugars 38.47g | 26% |
| Protein 4.04g | 6% |
