Description
A rich, buttery Meyer lemon pound cake infused with bright citrus flavor and finished with a glossy, tangy citrus glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup sour cream
- Zest of 2 Meyer lemons
- Juice of 1 Meyer lemon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar (for glaze)
- 2–3 tbsp mixed citrus juice (Meyer lemon, orange, or lime)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, vanilla, Meyer lemon zest, and juice.
- In a separate bowl, whisk flour, baking powder, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted comes out clean.
- Whisk powdered sugar with citrus juice to make the glaze.
- Pour glaze over warm cake and allow it to set before slicing.
Notes
For an extra lemony punch, poke small holes in the warm cake before glazing to let the citrus soak in.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 37g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: meyer lemon, pound cake, citrus glaze, lemon dessert