Meyer Lemon Pound Cake

By sandycon

Ingredients

• Pound Cake
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sour cream
• 1 1/2 tablespoons Meyer lemon juice
• 1 1/2 tablespoons Meyer lemon zest
• 1 cup granulated sugar plus 2 additional tablespoons
• 5 large eggs, at room temperature, beaten
• Syrup
• 1/4 cup granulated sugar
• 1/4 cup Meyer lemon juice
• Glaze
• 1/2 cup confectioners' sugar, sifted
• 1 tablespoon Meyer lemon juice

Details

Servings 8
Adapted from traceysculinaryadventures.blogspot.com

Preparation

Step 1

To make the cake: Preheat oven to 425 F. Spray a 9x5-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.

In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed 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). With the mixer on low, 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 beat on low 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.

While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.

To make the glaze: Combine the confectioners' sugar and lemon juice in a small bowl and stir until smooth. 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.