Meyer Lemon Pound Cake

Meyer Lemon Pound Cake
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Don’t look down on the humble pound cake – at least, not this one. It’s loaded with the fragrant sweet-tart flavor of Meyer lemons, with a rich and moist texture. It’s perfect any day of the week, and anytime you need a pick-me-up with a delicious finish.
Meyer Lemon Pound Cake
Print Recipe
Don’t look down on the humble pound cake – at least, not this one. It’s loaded with the fragrant sweet-tart flavor of Meyer lemons, with a rich and moist texture. It’s perfect any day of the week, and anytime you need a pick-me-up with a delicious finish.
Ingredients
Cake:
Simple Syrup:
Glaze:
Servings:
Instructions
Cake:
  1. Pre-heat the oven to 350°F, and prepare an 8 1/2" x 4 1/2" x 2 3/4" loaf pan. Set aside.
  2. In a large bowl, sift together the flour, baking powder, and salt.
  3. In another bowl, add the melted butter and sugar. Beat until well combined.
  4. Add the eggs to the butter mixture, one at a time. Beat just long enough to incorporate each.
  5. Add a third of the flour mixture, beating until just mixed thoroughly. Follow with a third of the milk, again beating until just incorporated, but not over beating.
  6. Repeat until all the flour mixture and milk has been added.
  7. Fold the Meyer lemon zest and ground almonds into the mixture gently with a spatula until evenly distributed.
  8. Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, or until a toothpick comes out clean.
Syrup:
  1. As the cake bakes, you can make the Meyer lemon simple syrup – you want to have it ready immediately when the cake comes out of the oven.
  2. Combine the Meyer lemon juice and granulated sugar in a small saucepan over a medium high setting. Cook, stirring constantly, until the sugar has dissolved.
  3. When the cake comes out of the oven, pour the syrup over the cake while it is hot. It should soak into the cake.
  4. Let the cake cool in the pan for about 10 minutes as it absorbs the syrup.
Glaze:
  1. Whisk the powdered sugar and Meyer lemon juice together in a small bowl until it is smooth in consistency.
  2. When the cake has cooled, drizzle the glaze over the top.
  3. Allow the glaze about 10 to 15 minutes to set before slicing.
Recipe Notes

Note – 3 Meyer lemons should give you enough zest and juice for the recipe.

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