Meyer Lemon Pound Cake
A delightful treat that combines the sweet and tart flavors of Meyer lemons with rich, buttery goodness, making it perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, at room temperature Should be softened for easy creaming
- 2 cups granulated sugar For sweetness
- 4 large eggs Add richness and structure
- 3 cups all-purpose flour Base for the cake
- 1 teaspoon baking powder For rise
- 1 teaspoon baking soda For rise
- 1 teaspoon salt Balances sweetness
- 1 cup sour cream Provides moisture and tang
- 1/4 cup freshly squeezed Meyer lemon juice For flavor
- Zest of 2 Meyer lemons Enhances aroma
- 1 teaspoon vanilla extract Rounds out the flavors
Glaze Ingredients
- 1 cup powdered sugar For making the glaze
- 1-2 tablespoons Meyer lemon juice Add until reached desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a bundt pan or loaf pan.
- Cream together the softened unsalted butter and granulated sugar in a mixing bowl until light and fluffy, about 4-5 minutes.
Mixing the Batter
- Incorporate the eggs one at a time, scraping the sides of the bowl as you mix.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, alternating with the sour cream, starting and ending with the flour.
- Stir gently until just combined to avoid overmixing.
- Fold in the Meyer lemon juice, zest, and vanilla extract.
Baking
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Glazing
- Allow to cool in the pan for 10-15 minutes, then invert the pan to release the cake and let it cool completely.
- Whisk together powdered sugar with Meyer lemon juice to make the glaze and drizzle over the cooled cake.
Notes
Don't rush the creaming process for a lighter cake. Avoid overmixing the batter once flour is added.