Description
A deliciously moist pound cake infused with the bright flavor of Meyer lemons and topped with a sweet lemon glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons Meyer lemon zest
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons Meyer lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the Meyer lemon zest, sour cream, and vanilla extract.
- Gradually add the dry ingredients to 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 inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and Meyer lemon juice until smooth and drizzle over the cooled cake.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This cake can be stored in an airtight container for up to 5 days.
- Serve with fresh berries for a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg