Get excited everybody! To (sort-of) celebrate 50 followers, I’m posting this Meyer Lemon Pound Cake recipe!
Let’s start off with a bit of a story today. Its actually hardly a story, but I’ll tell you anyways. So, we have this great Meyer lemon tree in the backyard. It produces large, beautiful lemons. Alright, when I was younger, I always wanted to make lemonade wether it was for a lemonade stand or whatnot. I remember looking around for lemons in the house, and seeing these puny ones we’d get from TJ’s. Of course, I wanted the big, nice, juicy lemons! My mom, though, guarded those lemons with her life. Usually I’d get one of those nice lemons and have to squeeze the smaller ones. 🙂 She treats them like her children, I’d say.
Well, to make this recipe, I stole the zest and juice from two of those precious lemons. Although because this cake was incredibly delicious, she might forgive me?
Anyways, done with story time. Haha.
This pound cake is the perfect spring recipe, especially as Meyer lemons are plump and juicy in our backyard right now. This recipe was simple to put together, and the perfect accompaniment to vanilla ice cream, and whipped cream (even better if it is homemade).
Meyer Lemon Pound Cake
Adapted from Tracey’s Culinary Adventures
Makes one 9×5-inch loaf pan
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup greek yogurt
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup granulated sugar plus 2 additional tablespoons
1 cup (2 sticks) unsalted butter, at room temperature (can also substitute about half oil like I did)
5 large eggs, at room temperature, beaten
1/2 cup confectioners’ sugar, sifted
1 tablespoon Meyer lemon juice
To make the cake: Preheat oven to 325 F. Spray a 9×5-inch loaf pan with nonstick cooking spray with flour.
In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
Combine the lemon zest and sugar in a bowl. Then add the butter to the bowl and beat the butter/sugar mixture until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). Alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then mix for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
While the cake is in the oven, make the glaze. Combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Refrigerate until cake is cooled. Then pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.
This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.