Great recipe for Meyer lemon pound cake (loaf or Bundt) with sour cream for moisture and richness.
Course Brunch, Dessert
Cuisine American
Keyword lemon, Meyer, pound cake
Budget Cheap
Prep Time 8 minutesminutes
Cook Time 55 minutesminutes
Cooling 10 minutesminutes
Total Time 1 hourhour13 minutesminutes
Servings 10
Calories 321kcal
Equipment
9x5 loaf pan
Stand Mixer (optional but so nice)
Paddle attachment for stand mixer
Rubber spatula
Bundt pan if not using loaf pan
Micro-planer for zesting
Ingredients
For the cake:
2cupsflour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupbutter at room temperature
1 ¼cupssugar
2large eggs + 1 egg yolkat room temperature
¼cuplemon juice4 tablespoons of juice
2teaspoonlemon zest
¾cupsour cream
¼ cupGreek Yogurt
For the glaze:
½cuppowdered sugar
1 ½teaspoonfresh lemon juice
1-2teaspoonmilk
Instructions
Preheat oven to 350. Grease and flour or use baking spray on a 9X5 inch loaf pan. (the loaf pan I use is a really large one) Set prepared pans aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time. Beat in the lemon juice and zest.
Add the sour cream and yogurt and mix well.
On low speed, add the flour mixture a bit at a time until it is all well incorporated.
Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
Let cool in pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on wire rack.
Make lemon glaze. In a small bowl, combine the ingredients to make a smooth glaze until confectioner's sugar dissolves. Drizzle over pound cake. Garnish with lemon slices.