Description
A moist and buttery pound cake infused with the bright and zesty flavor of Meyer lemons, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups (230 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (60 g) sour cream
- 1 1/2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1 cup (250 g) plus 2 tablespoons granulated sugar
- 1 cup (227 g) unsalted butter, at room temperature
- 5 large eggs, at room temperature, beaten
- 1/4 cup (50 g) granulated sugar (for glaze)
- 1/4 cup (60 ml) Meyer lemon juice (for glaze)
- 1/2 cup (65 g) confectioners sugar, sifted
- 1 tablespoon Meyer lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Cream together the butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add in the beaten eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, Meyer lemon juice, and Meyer lemon zest until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- While the cake is baking, combine the granulated sugar and Meyer lemon juice for the glaze until smooth.
- Once baked, cool the cake in the pan for 10 minutes, then invert onto a cooling rack.
- Pour the glaze over the warm cake and let it soak in.
Notes
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg